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TOTAL TIME: Prep: 1-1/2 hours + chilling
MAKES: 48 servings

Ingredients

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

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 Styrofoam block; let stand until set. Yield: 4 dozen.
Originally published as Coconut-Rum Cake Pops in Bakeshop Favorites 2012, p70


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