Tuesday, 5 June 2012

White chocolate, Vanilla and Coconut Cake Pops

4oz Caster Sugar
4oz Butter or margarine
4oz Self Raising Flour
2 Eggs
2tsp Vanilla Extract
100ml Condensed Milk
100g White Chocolate

To Decorate
300g White Chocolate
75-100g Desiccated Coconut

Pre-heat the oven to 180oC and cream the sugar and butter together with an electric whisk until light and fluffy. Whisk one egg at a time into this then sift in the flour add the vanilla extract and mix well. Place in a greased cake tin and bake for 25 mins or until the cake is springy to touch and a skewer can be inserted into the cake and come out clean. Allow to cool once cooked.

Place the cooled cake into a food processor and turn to crumbs. In a bowl over a pan of hot water melt the chocolate and condensed milk together once melted add to the crumbs in the food processor. Mix it all together well then take spoonfuls of the mixture and roll into balls (about the same size as a ping pong ball) then place them in the fridge for about an hour to firm up.

Once firm melt the remaining chocolate then let it sit for a couple minutes to cool slightly so its not to runny. The balls may need some reshaping once they come out of the fridge so just give them a role around to get a round shape again. Dip the balls into the chocolate then roll in the coconut. Put back in the fridge to set then insert the stick and there you have it! yummy cake pops.

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