Coconut Cake Pops

Preheat oven to 180˚C. Line a 24cm round cake pan with grease proof paper.

Place Dr. Oetker Nona Sponge Cake Vanilla, eggs and water in a mixing bowl. Mix at medium speed for 6 minutes. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy.

Pour the mixture into the cake pan and Bake at 180˚C for 45 minutes. Set aside to cool.

Mash moist cake in a large bowl. Mix in evaporated milk until a dough forms.

Scoop and form into one inch balls. Chill for 30 minutes.

Melt white cooking chocolate with microwave or “double-boil”.

Coat the cake pops with melted white cooking chocolate.

Decorate with dried shredded coconut before the coating is set.