Directions: |
Directions:First, make a german chocolate cake according to package directions shorting liquids slightly to get a dry cake.
Next toast the coconut in a pan on low heat. Stir constantly, it’ll take a few minutes. Once your coconut is lightly toasted set it aside.
Toss your cake in a bowl and break it up with a fork. Add a couple spoons full of your frosting and stir well. If you own a stand mixer it’s way easier to toss the cake and frosting in there and let it go for a few minutes. If you do not have a stand mixer, that’s fine too. You really want to mix this up well. Normal cake pop dough isn’t super sticky, but you’re going to want this cake pop dough a little on the sticky side.
After you’re satisfied with your cake pop dough, wrap it up and let it chill for about 10 minutes.
While you’re waiting for the dough to chill, melt your milk chocolate and get some wax paper out. These cake pops will be stick up.
When your dough is chilled, roll it into balls. They’re not going to be perfect because of the texture of the frosting and the cake. Don’t work too hard on getting them to look round, you’re going to cover them in toasted coconut and no one will notice if it’s a bit lumpy.
Dip the ends of your cake pop sticks in chocolate and place them directly into the cake balls, then let them chill again until you’re ready to dip, about 15 minutes.
Dip your chilled cake pops in the chocolate and very gently tap off the excess chocolate. Then while the chocolate is still wet, sprinkle the toasted coconut all over. Place the cake pop directly on the wax paper.
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This recipe for German Chocolate Cake Pops is from