Ingredients
Equipment
Method
- Preheat oven per cake mix box. Mix cake mix, pineapple juice, eggs, and vegetable oil. Fold in drained crushed pineapple. Bake in a 9x13 pan until done. Let cool completely.
- Beat softened butter, powdered sugar, coconut extract, rum extract, and coconut milk together to make a thick frosting.
- Crumble the cooled cake into fine pieces. Knead in the frosting a few tablespoons at a time until the mixture holds together like dough.
- Roll half the mixture into 1-inch round balls (for coconuts) and half into oval/egg shapes (for pineapples). Chill on a baking sheet for 2 hours until firm.
- Dip the tip of lollipop sticks into melted chocolate and insert halfway into the chilled cake balls. Chill 15 more minutes to set.
- Melt yellow and brown candy melts (thin with coconut oil if needed). Dip the ovals in yellow and the rounds in brown. Tap off excess and let dry completely.
- For pineapples: Pipe yellow criss-cross lines on the yellow ovals. Top with piped green melted candy pulled up to look like leaves.
- For coconuts: Scratch the brown shell lightly with a fork. Top with melted white candy and shredded coconut. Add a blue fondant straw and edible flowers. Let set entirely.
Notes
Ensure cake pops are firm and chilled, but not frozen solid, before dipping to prevent the candy shell from cracking.