1 prepared white cake (may use a cake mix)
1 can of vanilla frosting (or 1.5 C of homemade frosting)
1 t of coconut extract
1 pkg (24 oz) of chocolate almond bark
¼ C of shredded coconut, toasted
After the completed cake has cooled, crumble finely. Add frosting and extract to the cake crumbs, mix well until combined. Shape dough into balls. Place balls on a cookie sheet lined with wax or parchment paper. Place ball-filled sheet into the freezer. Freeze for at least an hour.
Retrieve balls from the freezer after they have set, prepare the almond bark as directed on the package, and dip cake balls in the candy coating using a fork and spoon*. Drizzle any remaining chocolate over dipped cake balls for decorative touch. Sprinkle with toasted coconut.
Easy peasy. Makes nearly 30 cake balls.
* use the fork as a cradle to rest the ball over the bowl and the spoon to pour the chocolate on. Tap the fork gently against the bowl’s rim to remove excess chocolate then place ball on wax paper.
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