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Tropical Coconut & Pineapple Cake Pops

Beautifully decorated, bite-sized tropical cake pops designed to look like a coconut drink and a fresh pineapple. Perfect for summer parties!
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 3 hours
Servings: 24 pops
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cake Dough
  • 1 box vanilla cake mix (plus required ingredients) baked and cooled
  • 0.5 cup vanilla buttercream frosting add more if needed
  • 1 tsp coconut extract optional
  • 1 tsp pineapple extract optional
Coating & Decor
  • 12 oz yellow candy melts
  • 12 oz brown candy melts
  • 0.5 cup white candy melts
  • 1 tbsp coconut oil for thinning
  • 0.25 cup white shredded coconut or sprinkles
  • 1 pack green, blue, and yellow fondant for details

Equipment

  • Large mixing bowl
  • Baking sheet
  • Lollipop sticks
  • Styrofoam block
  • Piping bags

Method
 

  1. Bake the cake according to package instructions and let it cool completely.
  2. Crumble the cooled cake into a fine texture in a large bowl.
  3. Mix in the frosting and extracts until the dough holds together like clay.
  4. Roll the dough into round balls (for coconuts) and oval shapes (for pineapples). Chill for 2 hours.
  5. Melt candy melts. Dip the tip of lollipop sticks into candy melts, then insert halfway into each cake ball. Let set.
  6. Dip round balls into brown melts for coconuts, and ovals into yellow melts for pineapples. Let dry upright.
  7. Top brown pops with melted white candy, shredded coconut, a fondant straw, and fondant flowers.
  8. Pipe criss-cross yellow lines on the pineapple pops and attach green fondant leaves to the top.

Notes

Ensure cake balls are chilled but not frozen solid before dipping to prevent the candy shell from cracking.