Coconut Chocolate Snowballs

Coconut Chocolate Snowballs

Right about now these snowballs look pretty good to me. They are a variation of the coconut cake squares you can buy at local bakeries or make yourself. Normally you bake the cake, freeze it and then cut it into squares. I bake the cakes in mini muffin pans or standard muffin pans. After the cupcakes  are baked I freeze them. The frozen cakes are dipped in a chocolate sauce and then rolled in dessicated coconut. Here is the recipe. I used a cake mix, Duncan Hines, but you can make them with any white cake recipe you like.

Coconut Cake Squares

1 white cake, prepared and frozen solid*
1 c. cocoa
1 1/4 c. sugar
2 c. water
1 t. vanilla
½ c. desiccated coconut (available at cake supply stores and some health food stores)

Cut frozen cake into small squares, or cake can be baked in regular or mini cupcake tins. Keep cake frozen until ready to use. Meanwhile, combine remaining ingredients, except coconut in a medium saucepan. Bring to a boil then simmer 5 minutes. Remove from heat and cool completely.
Using toothpicks or fondue forks, dip cake in sauce let drain a few seconds, then roll in the coconut. Can be used right away or frozen again for later use.

*If you make the cake in muffin tins you’ll get 24 cupcakes or about 60 mini cupcakes.