Zutaten für ca. 20 Stück:

• 125 g weiche Butter
• 200 g Zucker
• 2 Eier
• 125 g gesiebtes Mehl
• 1 Priese Salz
• 1 TL Butter
• 50 g Butter
• 75 g Frischkäse
• 75 g Kokosflocken
• ½ Vanilleschote Mark
• 150 g weiße Kuvertüre
• 20 Popcakes- Steaks

Kokos Cakepops

Zubereitung:

1. Butter und Zucker cremig schlagen. Eier nach und nach hinzugeben. Anschließend das Mehl hinzugeben und unterrühren.

2. Eine Kastenform mit Butter einfetten und den Teig hineingeben. 45-50 Minuten im Ofen backen. Sobald der fertige Kuchen komplett ausgekühlt ist, mit den Händen in einer Schüssel zerbröseln. Butter, Frischkäse, Kokosflocken und Vanillemark unterrühren. Aus der Masse 20 Bällchen formen und kühl stellen.

3. Kuvertüre schmelzen. Die Popcakes-Steaks auf einer Seite kurz in die Kuvertüre tauchen. Anschließend die Bällchen auf die vorgesehenen Steaks spießen. Die Bällchen in die restliche Kuvertüre tauchen und mit Kokosraspeln verzieren.

Ingredients (makes about 20):

• 125 g soft butter
• 200 g sugar
• 2 eggs
• 125 g flour, sifted
• 1 pinch of salt
• 1 tablespoon butter
• 50 g butter
• 75 g cream cheese
• 75 g coconut flakes
• seeds from ½ vanilla bean
• 150 g white chocolate coating
• 20 cake pop sticks

Coconut cake pops

Preparation:

1. Beat the butter and sugar until creamy. Add the eggs, one by one. Then stir in the flour.

2. Grease a loaf tin with butter and add the dough. Bake in the oven for 45-50 minutes. Once the finished cake has completely cooled, crumble into a bowl using your hands. Stir in the butter, cream cheese, coconut flakes and vanilla bean seeds. Form the mixture into 20 balls and leave to cool.

3. Melt the chocolate coating. Briefly dip one end of the cake pop sticks into the chocolate coating. Then insert the prepared sticks into the balls. Dip the balls into the rest of the chocolate coating and garnish with the coconut flakes.

Ingredients for approx. 20 pieces:

• 125 g soft butter
• 200 g sugar
• 2 eggs
• 125 g sifted flour
• 1 pinch salt
• 1 teaspoon butter
• 50 g butter
• 75 g cream cheese
• 75 g coconut flakes
• Seeds from ½ vanilla bean
• 150 g white chocolate coating
• 20 cake pop sticks

Coconut cake pops

Preparation:

1. Whip the butter and sugar until creamy. Add eggs one by one. Then add the flour and mix well.

2. Grease a loaf tin with butter and add the dough. Bake in oven for 45-50 minutes. Once the finished cake has completely cooled, crumble into a bowl using your hands. Stir in butter, cream cheese, coconut flakes and vanilla bean seeds. Form dough mixture into the shape of balls and leave to cool.

3. Melt the chocolate coating. Briefly dip one end of the cake pop sticks into the chocolate coating. Then stick the balls onto the prepared sticks. Dip the balls into the rest of the chocolate coating and garnish with coconut flakes.

< Back to overview