Coconut Cake Pops

Ingredients for 1 servings:

• 190 g butter, soft
• 190 g sugar
• 3 eggs
• 1 pack of vanilla sugar, bourbon
• 100 g desiccated coconut
• 275 g flour
• 1 packet of baking powder
• 100 ml milk
• 100 g desiccated coconut
• 40 g powdered sugar
• 120 g double cream cheese
• 90 g butter, soft
• 120 g creamy coconut milk
• 100 g sugar, finest
• 300 g white chocolate
• 350 g white chocolate coating
• 150 g desiccated coconut

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 50 minutes

more coconut is not possible – for about 30 pieces

For the coconut cake pops, you’ll need either 30 cake pop sticks or skewers with the tips cut off. If you don’t want to use sticks, you can also place the cake pops in muffin liners. For the base batter, cream the butter with the sugar and vanilla sugar until fluffy, then add the eggs one at a time. Mix the desiccated coconut with the flour and baking powder and stir in alternately with the milk. Pour into a greased 20 cm loaf pan and bake at 175°C (top/bottom heat) for 50 minutes. Let cool thoroughly. Mix the desiccated coconut with the powdered sugar and toast in a dry pan, stirring constantly, until golden brown. Let cool. For the frosting, melt the white chocolate in a double boiler. First, beat the cream cheese with the butter, coconut milk and sugar until smooth, then add the melted chocolate. Trim off any crispy edges of the cake (and eat them). Finely crumble the cake and mix with the toasted coconut flakes. Knead with the frosting until you have a malleable mass. Place these in the refrigerator for about half an hour. Shape the dough into about 30 balls and place them on a board covered with aluminum foil. Place in the freezer for one hour. Melt 50g of chocolate coating. Dip the sticks into the chocolate coating about 1cm deep and insert them into the balls. Place back in the freezer for another hour. Chop the remaining chocolate coating and melt it in a water bath (with cocoa butter chips if desired). Dip the cake pops in the chocolate coating, let them drain, and sprinkle with coconut flakes. Keep refrigerated until ready to enjoy. The cake pops will keep in the refrigerator for several days without losing flavor.