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


  • 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, chopped
  • Lightly toasted flaked coconut


  1. Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
  2. Crumble cake into a large bowl. In a small bowl, combine the frosting, coconut and extracts; stir into cake until blended. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  3. In a microwave, melt candy coating; stir until smooth. Dip each cake pop in coating; allow excess to drip off. Roll in toasted coconut. Insert cake pops into a styrofoam block to stand. Let stand until set. Yield: 4 dozen.
Originally published as Coconut-Rum Cake Pops in Bakeshop Favorites 2012, p70

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