In these delectable cake pops, enjoy the tropical flavors of a pina colada! These bite-sized treats are made with pineapple cake, coconut cream, and a hint of rum, then dipped in creamy white chocolate and topped with shredded coconut.
Ingredients: 1 box pineapple cake mix. 1/2 cup coconut cream. 1/4 cup rum optional. 1 cup white chocolate chips. 1 cup shredded coconut. 20-25 cake pop sticks. Yellow food coloring optional.
Instructions: Bake the pineapple cake mix according to package instructions. Let the cake cool completely and then crumble it into fine crumbs in a large bowl. Add the coconut cream and rum if using to the cake crumbs. Mix well until the mixture is fully combined. Roll the cake mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined tray. Melt the white chocolate chips in a microwave or using a double boiler. If using food coloring, add a few drops of yellow food coloring to the melted chocolate and mix well. Dip the tip of a cake pop stick into the melted chocolate and then insert it into a cake ball about halfway through. This helps secure the cake ball to the stick. Dip each cake pop into the melted chocolate, turning and coating it evenly. Allow any excess chocolate to drip off. While the chocolate is still wet, sprinkle shredded coconut over the cake pop to resemble the 'pina colada' texture. Stick the cake pops upright into a foam block or a cake pop stand so they can set without touching any surface. Once the chocolate coating is set, your Pina Colada Cake Pops are ready to enjoy!
Prep Time: 30 minutes
Cook Time: 25 minutes
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