Cake Truffles

On Valentines Day, my hubs brought home some delicious truffles, but they weren't all traditional chocolate truffles. There was a white chocolate coconut truffle that I was obsessed with, and it was actually a cake truffle. I decided to try some for a post-valentines girls night with my runner girls, and they were out of this world good.


All you need is cake, frosting, coconut milk, sweetened coconut flakes, and melted chocolate. And a little patience.

First you have to bake the cake. I have a coconut cake recipe that I love, or you can use any boxed mix. I would do a white or vanilla for these. Prepare and bake the cake in 9X13 pan. Any size pan will work, but I like the 9x13 because it has the shortest cook time and it is more evenly cooked through. While the cake is still warm, pour 1 cup of coconut milk over the top of the hot cake, letting it soak into the cake for extra coconut flavor and moisture.


While cooling, make your buttercream frosting in an electric mixer. Again, I have a buttercream recipe I love, but you can use a can of frosting here too if you are pressed for time or don't want to deal with it.


Though if you do have time, make it from scratch, it really is that much better. Mix in the cup of coconut flakes.

After the cake cools to room temperature, crumble the cake into a bowl.


Add to the mixing bowl of coconut frosting, mixing to make a paste.


Chill the mixture in the refrigerator for at least 2 hours. Using a cookie scoop or spoon, form 1 1/2 inch balls - there should be about 30. Place the balls on wax paper covered cookie sheets and freeze at least 6 hours.


Melt your white chocolate using a double boiler or bain-marie. Melting white chocolate is tricky because white chocolate is extremely heat sensitive and will ruin if it gets too hot.


Fill the lower pan with 1 in. of water and bring it to a simmer over medium heat. Chop the chocolate into small pieces, or use a bakers chocolate, and put into the top of the double boiler or your bowl. over the heated water. Let this sit until half melted, then turn the heat to low and stir until smooth.


Working in small batches, remove the balls from the freezer and dip the balls into the melted chocolate using toothpicks or forks to completely cover the balls. Shake off excess chocolate and place on a cookie sheet lined with wax paper and allow to harden.


After they've completely hardened, you may need to break off the little feet that formed on the bottom from the truffles. But if you can't wait to dig in that's okay too.


Coconut Cake Truffles
1 white cake (box or homemade)
1 cup coconut milk !!!
1 1/2 cup vanilla frosting (or 1 can)
1 cup shredded sweetened coconut
Melted white chocolate
More coconut for decorating

Vanilla Buttercream Frosting
Makes enough frosting for about 2 dozen cupcakes or 1 two layer cake
*I halve this recipe for the truffles*

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

In an electric mixing bowl fitted with the paddle attachment mix the butter until smooth and creamy (a few minutes).

Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.

Add two more cups of sugar, one cup at a time, and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.