Coconut-Rum Cake Pops

Name: Coconut-Rum Cake Pops
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 4 dozen
Ingredients: 1 package (16 ounces) angel food cake mix; 3/4 cup canned vanilla frosting; 1 cup sweetened shredded coconut; 1 teaspoon coconut extract; 1/2 teaspoon rum extract; 48 lollipop sticks; 2-1/2 pounds white candy coating, melted; Lightly toasted sweetened shredded coconut

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 1-1/2 hours + chilling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 05, 2023

Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.

TEST KITCHEN APPROVED

Coconut-Rum Cake Pops

1 Reviews Add your review

Yield:4 dozen

Prep:55 min

Cook:35 min

Save Saved Saving email print

Ingredients

1 package (16 ounces) angel food cake mix
3/4 cup canned vanilla frosting
1 cup sweetened shredded coconut
1 teaspoon coconut extract
1/2 teaspoon rum extract
48 lollipop sticks
2-1/2 pounds white candy coating, melted
Lightly toasted sweetened shredded coconut

Text Ingredients

Shop Recipe

Directions

1
Prepare and bake cake mix according to package directions. Cool completely on a wire rack.

2
In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours, until firm.
3
Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a foam block; let stand until set.