• Cooking Time:
  • Servings: Makes 15-30 balls
  • Preparation Time: 120


One day I was laying in bed, wishing I had a coconut water while watching someone bake a batch of German chocolate cupcakes on FoodNetwork. Suddenly, I decided I needed to walk to food lion and combine my craving for coconut with delicious dark chocolate, and thus the Dark Chocolate Coconut Cake Ball was born. This was a total experiment, but it turned out to be surprisingly delicious.


  • -1 box Betty Crocker dark chocolate cake mix (or your favorite recipie)
  • -2 bags milk chocolate chips
  • -1 bag coconut flake
  • -1 can chocolate frosting
  • -1 bottle imitation coconut extract


  • Bake the cake as directed on the packaging, except add a 1/2 cup of coconut flake and 3 tablespoons of imitation coconut extract.
  • Allow the cake to cool for 1 hour.
  • (Note: this part gets messy!) Using your hands, crumble the cake into a large bowl, making sure that all pieces are sized similarly and that you have broken up the cake into the smallest pieces possible.
  • Stir the icing in the can so that it is easier to work with. Gradually add the icing to the crumbled cake {you may not need to use all of the icing} and use your hands to knead the mixture together.
  • Take small handfuls of the mixture and form them into balls. Place the balls into large tupperware containers and refrigerate them for about an hour.
  • Pour the chocolate chips into a microwaveable mixing bowl, and microwave for 1-minute intervals until fully melted. Stir the chocolate until it looks glossy, and carefully dip and roll the cake balls in the chocolate until fully covered.
  • Once all of the balls have been covered, sprinkle coconut flake on top and refrigerate until ready for use. 
  • Enjoy!

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