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Ingredients
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup milk
- 1 container (16 oz.) ready-to-spread vanilla frosting
- 1-1/2 cups BAKER'S ANGEL FLAKE Coconut
- 3 pkg. (4 oz. each) BAKER'S White Chocolate
Method
- Heat oven to 350 degrees F.
- Prepare cake batter and bake as directed on package for 13x9-inch cake, adding dry pudding mix and milk to the batter before pouring into prepared pan.
- Cool cake completely.
- Remove cake from pan; crumble into fine crumbs in large bowl.
- Mix in small amount of frosting with your hands.
- Add remaining frosting; mix well.
- Roll into 20 balls; shape each ball into egg shape.
- Cover baking sheet with parchment.
- Place coconut in medium bowl.
- Melt chocolate as directed on package.
- Dip end of 1 lollipop stick into melted chocolate, then insert into 1 cake ball until stick is halfway through ball.
- Place on prepared baking sheet.
- Repeat with 29 additional lollipop sticks and remaining cake balls.
- Freeze 10 min.
- Dip cake balls, 1 at a time, into remaining chocolate, turning until cake ball is evenly coated.
- Shake gently over bowl of chocolate to remove excess chocolate.
- Hold cake ball over bowl of coconut, then roll cake ball in coconut until evenly coated.
- Return to prepared baking sheet.
- Let stand until chocolate is firm.
