Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
Ingredients
1 package (16 ounces) angel food cake mix
3/4 cup canned vanilla frosting
1 cup sweetened shredded coconut
1 teaspoon coconut extract
1/2 teaspoon rum extract
48 lollipop sticks
2-1/2 pounds white candy coating, melted
Lightly toasted sweetened shredded coconut
Instructions
1Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
2In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours, until firm.
3Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a foam block; let stand until set.
