Package these delicious Coconut Cake Bites in cellophane gift bags and add a festive bow!
Coconut Cake Bites
Makes 30
Ingredients
- 1 (15.25-ounce) box white cake mix*
- 2 cups sweetened flaked coconut, divided
- 1 cup coconut milk
- ⅓ cup coconut oil, melted
- 3 large eggs
- 4 ounces cream cheese, softened
- ½ cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- Cream Cheese Fondant (recipe follows)
- 30 wooden lollipop sticks
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
- In a large bowl, beat cake mix, 1 cup coconut, coconut milk, melted coconut oil, and eggs with a mixer at medium-high speed until combined. Spread in prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely.
- In a medium bowl, beat cream cheese, cream, confectioners’ sugar, and remaining 1 cup coconut with a mixer at high speed until smooth. Crumble cooled cake over cream cheese mixture, and beat at medium speed until combined.
- Line a rimmed baking sheet with parchment paper, and place a wire rack over parchment. Roll cake mixture into 1-inch balls, and place on prepared rack. Cover and refrigerate for 30 minutes.
- Pour Cream Cheese Fondant over cake balls to coat, letting excess drip off. Let stand until fondant is set. Drizzle with remaining fondant as desired. Insert a lollipop stick into top of each cake bite before serving. Cover and refrigerate for up to 3 days.
Notes
*We used Pillsbury Moist Supreme White Cake Mix.
Cream Cheese Fondant
Makes about 2½ cups
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup heavy whipping cream
- ¼ cup light corn syrup
- 1 teaspoon coconut extract
- 4 cups confectioners’ sugar
Instructions
- In the top of a double boiler, combine cream cheese, cream, corn syrup, and coconut extract. Cook over simmering water, stirring occasionally, until mixture is smooth. Whisk in confectioners’ sugar, 1 cup at a time, until mixture is smooth. Remove from heat, and use immediately.
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