Coconut Cake Pops

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 4 eggs
• 250 g flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt
• 75 g butter
• 150 g cream cheese
• 150 g powdered sugar
• 3 tbsp coconut milk (or milk)
• 125 g desiccated coconut
• 450 g white chocolate coating
• 1 tsp coconut oil (only add if chocolate coating is not smooth)
• 125 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

makes about 40 pieces

Before you start, you’ll need 40-45 lollipop sticks or wooden skewers and a holder (e.g., a thick piece of Styrofoam). Preheat the oven to 180°C. FOR THE BASIC BATTER: Beat the softened butter and sugar with a hand mixer on high for 5 minutes until creamy. Add the eggs one at a time, whisking occasionally. In a second bowl, combine the dry ingredients and sift them into the butter mixture. Stir everything together again well. Grease a loaf pan well, pour in the batter, and bake for 45-50 minutes. Once the cake is out of the oven, let it cool briefly in the pan. Then turn it out onto a wire rack and cool completely. Beat the softened butter and cream cheese with a hand mixer until creamy. Add the remaining ingredients and whisk until smooth. To make the cake pops, use a knife to cut off any hard, dark spots on the pre-baked cake. Then take a large bowl and crush the cake into small crumbs with your hands. Place some baking paper on a baking tray (if the tray fits in your fridge, otherwise use plates or something similar) and set it aside. Mix the crumbs well with the frosting with your hands. Form the cake mixture into 3-4 cm balls and place them on the baking tray. Before you start decorating, put the balls in the fridge for an hour. Melt the chocolate in a water bath, dip a lollipop stick or wooden skewer finger-width into the chocolate, and skewer the balls. If the white chocolate isn’t nice and runny, you can add 1 teaspoon of coconut oil. FOR DECORATION: Have a small bowl of desiccated coconut ready. Dip the cake pops into the chocolate until everything is covered. Hold the ball tilted downward and roll the lollipop sticks back and forth between your hands until all the excess chocolate has dripped off. Then you can dip them into the desiccated coconut and roll them back and forth until everything is covered. Place the cake pops in your holder and refrigerate them.