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Semi-Homemade Dark-Chocolate Coconut Cake Balls

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Serves Makes 15-30 balls | Prep Time 120 | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

-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. 


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