Coconut Cake Pops

A cheeky little twist to choco pops, with a vanilla sponge cake centre, and a mouthwatering white chocolate coating dusted in coconut.

60 pieces

Some skill required 15 minutes



For the recipe Coconut Cake Pops

For Cake Pops:

1 box Dr. Oetker Nona Sponge Cake Vanilla
100 g Butter
5 Eggs (Large)
100 ml Water
100 ml Evaporated Milk

For Decoration:

200 g Dr. Oetker Nona White Cooking Chocolate
100 g Dried Shredded Coconut




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.

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