Coconut Cream Cake Pops are a delightful and elegant treat perfect for any occasion, especially Mother’s Day. These bite-sized desserts combine the tropical flavor of coconut with the creamy richness of cake and frosting, all coated in a smooth chocolate shell. Here’s how to make them:
Ingredients:For the Coconut Cake: – 1 ¾ cups (220g) all-purpose flour – 1 ½ teaspoons baking powder – ½ teaspoon baking soda – ¼ teaspoon salt
– 1 cup (240ml) coconut milk – 1 teaspoon vanilla extract – 1 teaspoon coconut extract – ½ cup (115g) unsalted butter, softened – 1 cup (200g) granulated sugar – 3 large egg
For the Coconut Cream Frosting: – ½ cup (115g) unsalted butter, softened – 4 ounces (115g) cream cheese, softened – 2 cups (250g) powdered sugar – 1 teaspoon coconut extract – ½ cup (45g) shredded coconut
For the Coconut Cake: 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a small bowl, mix the coconut milk, vanilla extract, and coconut extract.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
. Combine Ingredients: Alternately add the dry ingredients and coconut milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely on a wire rack.
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