Ingredients
1 package (16 ounces) angel food cake mix3/4 cup canned vanilla frosting1 cup sweetened shredded coconut1 teaspoon coconut extract1/2 teaspoon rum extract48 lollipop sticks2-1/2 pounds white candy coating, meltedLightly toasted sweetened shredded coconut
Preparation
Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours, until firm.
Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.
