• 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

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.