a lovely living

Strawberry Coconut Cake Balls

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This past weekend we celebrated my mother-in-law’s 60th birthday. We spent the afternoon at Bedford Spring’s Resort with all of our family, enjoyed a wonderful lunch and chatted away on rocking chairs that overlook the property. I wanted to prepare a birthday treat, but knowing it would be mid-day I didn’t want to make anything too heavy. These cake pops had been on my radar and they turned out to be the perfect addition to the afternoon. They aren’t difficult by any means but require extra time for cooling and chilling purposes. I was thankful for the way the recipe was broken up since I don’t have large chunks of time to spare these days!

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I ran out of white chocolate towards the end so I used some extra dark chocolate that I had on hand. They turned out just as good if not better than the white. If you needed any extra convincing, my 3 year old may be able to do it…

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Strawberry Coconut Cake Balls via Mix and Match Mama:

Ingredients:

1 box strawberry cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 can store bought cream cheese frosting
8 oz vanilla or white chocolate candy coating (I needed closer to 12 oz)
2 cups shredded sweetened coconut

Directions:

-Preheat oven to 350 degrees.
-Grease a 9×13 baking dish and set aside.
-Bake cake as directed on box: In a mixing bowl, combine your cake mix, eggs, vegetable oil and water with an electric mixer. Pour batter into prepared baking dish and bake about 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.
-Once the cake has been baked and cooled, crumble your baked cake into a large mixing bowl.
-Add the entire container of store bought frosting to crumbled cake. Combine cake crumbles and frosting together.Using your hands, form cake mix into round balls (walnut size or so).
-Place each ball on a baking sheet lined with wax paper. Once all of your balls are formed, place baking sheet in the freezer to firm (at least 4 hours but as much as over-night).
-Once you’re ready to start dipping your cake balls, leave them in the freezer and get everything else ready. You want your cake balls really cold to help with the decorating.
-In a microwavable bowl, melt your white chocolate candy coating (stir every 30 seconds until all melted). Once chocolate is melted, take one cake ball and roll it in the chocolate using two forks. Once covered, remove back to wax paper and immediately sprinkle coconut down on top . Dip your second ball in chocolate and repeat.Once your cake balls have been dipped and covered in coconut, place them in the fridge until ready to serve..

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