kid-approved

Coconut Cake Balls

Name: Coconut Cake Balls
Prep time: 00:30:00
Cook time: 00:25:00
Yield: 25 cake balls
Ingredients: 1 box vanilla cake mix, plus any additional ingredients called for on box; 3 large Nellie’s Free Range Eggs (adjust as necessary depending on cake mix); 1 15.6 ounce container vanilla frosting; 1 12 ounce bag white chocolate melts; Shredded coconut

Shares:0

Fun, easy cake balls dipped in white chocolate and rolled in shredded coconut. Great for snowball cake pops! | nelliesfreerange.com

Shares:0

prep time 30-45 minutes

cook time 25-30 minutes

yield 25 cake balls

Overview

Create a beachy winter wonderland right in the comfort of your own kitchen with these beautiful and nostalgic coconut cake (snow) balls! They're easy to make with your favorite boxed cake mix, vanilla frosting, and white chocolate. Kids can help roll them in shredded coconut, bringing these snowy sweet bites to life. Eat them by hand, turn them into mini cake pops, or use them to build a snowman as a holiday dessert centerpiece!

BY:Twinkle Twinkle Little Party

Ingredients

1 box vanilla cake mix, plus any additional ingredients called for on box
3 large Nellie’s Free Range Eggs (adjust as necessary depending on cake mix)
1 15.6 ounce container vanilla frosting
1 12 ounce bag white chocolate melts
Shredded coconut

Directions

To make the cake balls:

Cook cake in a cake pan according to directions on the box, using 3 large Nellie’s Free Range Eggs as well as the other listed ingredients. Let cake cool completely once removed from oven.
While the cake is still in its pan, use a fork to break it into small crumbs.
Transfer cake crumbs to a deep bowl. Add frosting to cake crumbs 1 spoonful at a time, mixing together with a fork or spatula until mixture is soft, but firm enough to be formed into bite-size balls without falling apart (this may not take an entire jar of frosting).
Using clean hands, roll cake mixture into about 25 1-inch round balls. Place balls on a baking sheet lined with wax paper, then place in the freezer for 1 hour to chill.

To decorate the cake balls:

In a bowl, melt white chocolate according to directions on the package.
Remove cake balls from freezer and use a lollipop stick or skewer to dip each cake ball into melted white chocolate. If white chocolate is too thick, add 1-2 teaspoons melted coconut oil, mixing well until the consistency softens slightly. Gently tap stick or skewer against the side of the bowl to remove any excess white chocolate.
After dipping each cake ball in white chocolate, immediately roll in shredded coconut to cover the entire surface, then place back on lined baking sheet.
Once all cake balls are decorated, place baking sheet in fridge until white chocolate is fully hardened.

Back to all recipes

Print:

Kitchen Tunes

Find our free range eggs near you

Store Locator

Comments Reviews

Kelli—March 05, 2021

Do you add 3 additional eggs after what the cake recipe calls for?

Nellie's

HI Kelli thanks for the question. We recommend using 3 eggs total, but adjust as necessary depending on cake mix instructions. We can't wait to hear how the recipe turns out!

quistoin —November 02, 2020

what is this stuff about

Nellie's

These coconutty cake balls are a great sweet snack or dessert. We like them especially around the holidays, as they almost resemble little snowballs. We hope you will give them a try!

Minnie Rush—June 10, 2020

this recipe is a good one

Nellie's

Thank you for the great feedback, Minnie! We're so glad you enjoyed it.

Related Recipes

holiday-kid-approved-

Mini Chocolate Peppermint Bundt Cakes

holiday-kid-approved-

Chocolate Chip Cookie Pie Pops

Coconut Cake Balls

Overview

BY:Twinkle Twinkle Little Party

Ingredients

1 box vanilla cake mix, plus any additional ingredients called for on box
3 large Nellie’s Free Range Eggs (adjust as necessary depending on cake mix)
1 15.6 ounce container vanilla frosting
1 12 ounce bag white chocolate melts
Shredded coconut

Directions

To make the cake balls:

Cook cake in a cake pan according to directions on the box, using 3 large Nellie’s Free Range Eggs as well as the other listed ingredients. Let cake cool completely once removed from oven.
While the cake is still in its pan, use a fork to break it into small crumbs.
Transfer cake crumbs to a deep bowl. Add frosting to cake crumbs 1 spoonful at a time, mixing together with a fork or spatula until mixture is soft, but firm enough to be formed into bite-size balls without falling apart (this may not take an entire jar of frosting).
Using clean hands, roll cake mixture into about 25 1-inch round balls. Place balls on a baking sheet lined with wax paper, then place in the freezer for 1 hour to chill.

To decorate the cake balls:

In a bowl, melt white chocolate according to directions on the package.
Remove cake balls from freezer and use a lollipop stick or skewer to dip each cake ball into melted white chocolate. If white chocolate is too thick, add 1-2 teaspoons melted coconut oil, mixing well until the consistency softens slightly. Gently tap stick or skewer against the side of the bowl to remove any excess white chocolate.
After dipping each cake ball in white chocolate, immediately roll in shredded coconut to cover the entire surface, then place back on lined baking sheet.
Once all cake balls are decorated, place baking sheet in fridge until white chocolate is fully hardened.