Coconut Cream Cake Pops
These coconut cream cake pops can be made gluten free, dairy free, and refined sugar free, and are perfect for entertaining! They’re so easy to make and perfect for prepping in advance!
Make This Recipe
Ingredients
1 1/2 cups almond flour
1 1/3 cups shredded unsweetened coconut
2 tsp baking powder
1/4 tsp salt
1/4 cup + 3 tbsp honey
1/3 cup canned full fat coconut milk
3 Eggland's Best eggs, large
1 tsp pure vanilla extract
1/2 cup canned coconut cream
10oz chocolate of choice (dark, semi-sweet or white)
1 tbsp coconut oil
Shredded unsweetened coconut
Preparation
- Preheat the oven to 350ºF and line an 8-inch round cake pan with parchment paper. Set aside.
- While the oven preheats, prepare the cake. First whisk together 3 eggs in a large bowl then add in all the remaining ingredients. Mix everything together until a smooth batter forms.
- Scrape the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely then remove it from the pan. If the bottom of the cake has browned, shave a very thin layer off of the bottom of the cake with a knife then crumble the cake into a bowl using your hands.
- Next add 1/2 cup canned coconut cream to the crumbled cake mixture and mix well until a moist dough forms. Scoop the dough with a cookie dough scoop, roll into balls, and place on a tray lined with parchment paper then place in the freezer for 15-20 minutes.
- While the cake balls harden, melt together the chocolate and coconut oil (in the microwave or on the stovetop using the double boiled method). Depending what type of chocolate you use, you may need to add a little more coconut oil to help thin the chocolate.
- Once the cake balls have hardened, remove from the freezer. Dip a lollipop stick about 1/2 inch into the melted chocolate then insert into a cake ball. Repeat with each cake ball.
- Next, gently dip each cake ball into the melted chocolate. As you remove the cake pops from the melted chocolate, gently swirl each cake pop above the bowl to remove any excess chocolate. Roll/sprinkle the cake pops with shredded coconut then return to the tray.
- Place the cake pops in the fridge until the chocolate coating has hardened, then dig in and enjoy! Store leftovers in the fridge for up to 5 days.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 270 |
| Fat | 19.5g |
| Saturated Fat | 12.3g |
| Cholesterol | 30.5mg |
| Sodium | 117.3g |
| Carbohydrates | 21.1g |
| Dietary Fiber | 2.3g |
| Protein | 4.5g |