German Chocolate Cake Pops with Coconut Flakes

These German Chocolate Cake Pops are a fun and festive dessert, perfect for parties or a sweet treat. They are made from crumbled German Chocolate Cake, mixed with frosting, shaped into balls, dipped in chocolate, and sprinkled with coconut flakes.

Prep Time

30 minutes

Total Time

1 hour

Calories

250

Level

Medium

Yields

24 servings

Cost

£0.42

Season:

🌍 Year-round

Meal Type:

Snack•Dessert

Cuisine:

British•Thai

Ingredients

Servings

1box (prepared)German Chocolate Cake(Bake according to package directions and let cool completely.)

£3.50

0.5cupGerman Chocolate Frosting(Prepared or homemade.)

£1.75

12ozSemi-Sweet Chocolate Chips(For coating the cake pops.)

£2.50

1tablespoonCoconut Oil(Helps thin the chocolate for a smoother coating.)

£0.20

1cupShredded Coconut(Sweetened or unsweetened, for decorating.)

£0.75

24sticksCake Pop Sticks

£1.50

Total Cost

£10.20

£0.42 per serving

The Method

1
Prepare German Chocolate Cake according to package instructions. Let cool completely.
2
Once cooled, crumble the cake into a large mixing bowl. Remove the crust so the texture is smoother.
3
Add German Chocolate frosting to the crumbled cake, starting with 1/2 cup. Mix well with your hands until a dough-like consistency forms. If the mixture is too dry, add a little more frosting, one tablespoon at a time, until it holds together.
4
Roll the cake mixture into small, evenly sized balls (about 1-inch in diameter). Place the cake balls on a baking sheet lined with parchment paper.
5
Place the baking sheet with the cake balls in the refrigerator for at least 30 minutes to firm up.
6
While the cake balls are chilling, melt the semi-sweet chocolate chips and coconut oil in a double boiler or microwave-safe bowl. If microwaving, heat in 30-second intervals, stirring in between, until melted and smooth.
7
Remove the cake balls from the refrigerator.
8
Dip the tip of a cake pop stick into the melted chocolate and insert it halfway into a cake ball. Repeat with all the cake balls.
9
Dip each cake pop into the melted chocolate, coating it completely. Gently tap off any excess chocolate.
10
Immediately sprinkle the chocolate-covered cake pop with shredded coconut.
11
Place the finished cake pop into a styrofoam block or cake pop stand to dry. If you don't have one, place them on parchment paper. You can also put them back in the fridge to harden faster.
12
Repeat with the remaining cake pops, chocolate, and coconut flakes.
13
Let the cake pops set completely before serving. This will take about 30 minutes at room temperature or 15 minutes in the refrigerator.

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My Notes

Nutrition Information

Nutrition per serving (50g)

250 kcal / 1046 kJ

Carbs

28g

11% of RDA

Fat

15g

21% of RDA

Protein

4% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

20 g

22% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Chill the cake balls well before dipping to prevent them from falling off the sticks.

If the chocolate becomes too thick while dipping, add a little more coconut oil to thin it out.

For easier dipping, melt the chocolate in a tall, narrow glass or mug.

You can add other decorations like sprinkles, chopped nuts, or chocolate drizzles on top of the coconut flakes.

Store leftover cake pops in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Mixing Bowls

Baking Sheet

Double Boiler or Microwave-Safe Bowl

Cake Pop Sticks

Wine Pairings

No wine pairing suggestions available for this recipe.

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