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Coconut-Rum Cake Pops

 Coconut-Rum Cake Pops
Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
48 ServingsPrep: 1-1/2 hours + chilling


  • 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


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