Where have cake pops been all my life? Â I only remember them coming into popularity within the past five years. Â They are so easy and a great way to make any cake experience better. Â Plus, they’re festive! Â So, to bring some festivity to your tailgate, I’ve got Pineapple Coconut Football Cake Pops.
Of course, if you don’t like coconut or pineapple, any cake and frosting flavor will do. Â But, I’m a tropical flavor freak and had to force the finished products of these little babies off on friends, lest I eat a dozen by myself.
Want to see me make them with some step by step instructions? Â Per usual, I set up the camera, recorded the how-to, and Blaise even joins in at the end for a taste test.
Pineapple Coconut Football Cake Pops
One little note for a slight variation. Â If you didn’t want to put the on lollipop dowels, you could just make these as cakes. Â The trick to getting them properly coated is to spear them with a toothpick first. Â Then, dip them in the chocolate and then twist the toothpick out, making for a perfect chocolate-dipped cake.
Cheers to you and your team this football season!
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Pineapple Coconut Football Cake Pops
- Total Time: 1 hour 30 mins
- Yield: 24 pops 1x
Description
An easy recipe for chocolate dipped pineapple football cake pops in the shape of footballs for tailgate parties.
Ingredients
- 1 box Duncan Hines Pineapple Supreme Cake Mix (or other pineapple cake) *requires 3 eggs, 1 cup water, 1/3 cup oil
- 1 – 16oz container classic vanilla frosting
- 2/3 cup shredded unsweetened coconut
- 24 oz Ghiradelli dark chocolate melting wafers
- 6 oz Ghiradelli white chocolate melting wafers
Instructions
- Prepare cake according to package directions then cool on a wire rack.
- Crumble the prepared cake into a large bowl and combine with frosting and coconut until fully incorporated.
- Press cake mix into the pan that you prepared the cake in. Press so that it’s even and well packed.
- Using a football shaped cookie cutter, cut out football cakes and place them on a cookie sheet. Continue to cut out footballs until all cake is used up.
- Next, insert the lollipop dowels into the cakes so that they are like large lollipops.
- Freeze the cakes for an hour up to over night.
- Once cakes are frozen, heat the dark chocolate melting chips in a bowl until melted.
- Dip frozen cakes one at a time into the chocolate then move them to wax paper to allow chocolate to harden.
- Next, melt the white chocolate wafers in a small ziplock bag, cut out the corner and pipe laces onto the tops of the footballs.
- Allow to completely cool and serve.
- Prep Time: 60 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American
