Cocoa-nut Cake Pops

There is no denying that the only thing better than cake is cake on a stick! What isn’t better on a stick? Cake, hot dogs, fruit, ice cream …. Using a stick just makes food more enjoyable. So, when I got a cake pop maker for Christmas, I immediately whipped up a batch. Thinking they would just be a trial run, I was surprised when they were a huge hit! A coconut pop with a subtle chocolate flavor and perfectly cakey inside. My sister loves these, because they are light and don’t leave you feeling weighed down after enjoying.

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Topped with a pink cream cheese frosting, they are a fun dessert for Valentine’s day. Don’t limit them just to Valentine’s day, though. Next time you stop by Starbucks and are staring down the beautiful cake pops, come home and make these instead! If not for your health, then for your wallet. You’ll get a lot more bang for your buck. Truth: I just wanted to use the saying “bang for your buck”. It’s a fun one.

On another note, I could do a whole series of recipes recreating Starbucks products, but don’t hold me to that. What is it about their baked goods that are so enticing? Almost too pretty to eat. Except for the fact that if it’s in your hand, you have to eat it. Correction: If a grain free version is in your hand, you have to eat it!

Cocoa-nut Cake Pops
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: approx. 28
 
Ingredients
  • ½ C Coconut Flour
  • ½ C Coconut Sugar
  • 1 tbsp Cocoa Powder
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
  • 4 Eggs
  • ¼ C Organic Palm Shortening
  • 6 tbsp Full Fat Coconut Milk
  • 2 tbsp Honey
  • 1 tsp Vanilla Extract
  • ½ tsp Apple Cider Vinegar
Cream Cheese Frosting:
  • 1½ C Cashew Butter
  • 1 C Organic Palm Shortening
  • 6 tbsp Full Fat Coconut Milk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Fresh Lemon Juice
  • 3 tbsp Pure Maple Syrup
  • Pinch of Salt
  • ¼ C Warm Water (to thin)
  • Optional: 1-2 tbsp Beet Juice
Optional toppings:
  • Melted Chocolate
  • crushed cashews
Instructions
  1. Preheat your cake pop maker.
  2. Sift the flour and cocoa powder into a small mixing bowl. Stir in the coconut sugar and salt.
  3. In a medium mixing bowl whisk together the eggs, milk, vanilla and honey. Stir the dry ingredients into the wet, add the palm shortening and combine.
  4. In a small bowl combine the baking soda with the vinegar and allow it to fizz before stirring it into the batter.
  5. Scoop the batter into the preheated cake pop maker and bake for about 4 minutes, until a toothpick comes out clean. Repeat until all the batter is gone, then place the cake pops in the fridge to cool while you make the frosting.
  6. To prepare the frosting mix all the ingredients in a food processor until smooth. Pour the frosting into a deep cup that is wide enough to fit the cake pops.
  7. Dip the end of one cake pop stick into the frosting, then place that end into the chilled cake pop. Carefully dunk the glaze into the frosting to coat evenly.
  8. Alternatively, use a spoon or knife to manually frost each cake pop.
  9. Allow the pops to chill before serving.

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