31 Jul 2016

Coconut & Ginger Bites

No Comments Baking and Cake

Everyone loves things on sticks – lollipops, hot dogs, kebabs… cake is no exception. These cake pops are a light coconut and ginger sponge coated in white chocolate and sprinkled with desiccated coconut.



Coconut & Ginger Bites
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
Sponge Cake
  • 140g (1c) wholemeal flour
  • Dash salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp grated ginger
  • 2 eggs
  • 100g (1/2c) light brown sugar
  • 50g (1/4c) caster sugar
  • 80ml (1/3c) vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 tbsp crystallized ginger, chopped
Frosting
  • White chocolate cream cheese frosting
Coating
  • 150g candy melts/white chocolate
  • ~80g desiccated coconut
  • Cocktail/lollipop sticks
  • ½ tsp vanilla extract
  • 1-2 tbsp milk
Directions
  1. Preheat the oven to 175C/350F, grease either a cupcake tray or rectangular baking tin. The size doesn't really matter as you'll be breaking it up after baking anyway.
  2. In a small bowl, mix the flour, salt, baking powder, baking soda and salt.
  3. In a large bowl, whisk the eggs, sugars, ginger, vanilla/coconut extracts and melted coconut oil.
  4. Mix the wet and dry ingredients together, without overmixing. You should have a fairly thick batter.
  5. Fill the pan and bake for 10-12 mins until golden brown and a skewer comes out clean.
  6. Cool on a wire rack before assembling.
Frosting and Coating
  1. Crumble the cooled cake in a large bowl.
  2. Mix in about ¼ of a batch of white chocolate cream cheese frosting until you can form a ball. Don't add too much or you'll end up with mush.
  3. Roll the cake into balls and place on a sheet of foil.
  4. Freeze for 30 mins until hardened.
  5. Meanwhile, melt the candy melts/white chocolate for coating, lay out another sheet of foil for them to cool on. If you put them on a wire rack to cool you'll end up breaking the bottom off when you try to remove them.
  6. Insert a lollipop stick into each semi-frozen ball and roll in white chocolate.
  7. Sprinkle desiccated coconut over the top. I found it easier to sprinkle the coconut over the white chocolate than to roll the chocolate coated cake ball in coconut. The latter ended up getting messy quickly.

Cake balls

Roll the cake into balls

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