{RECIPE} Pina Colada Cake Pops

This is one of my all-time favorite cake pop flavors! {The other is Chocolate Covered Cherry!}
There's something about the combination of Coconut & Pineapple that immediately transforms me to a tropical paradise! They're like little fruity beverages...on a stick! And these delicious bite-size pieces of heaven can be kid-friendly...or adult-friendly!

Ingredients:

For Cake:
1 pineapple (or vanilla) flavored cake mix
1 can crushed pineapple, drained
1/2 cup shredded coconut
1/3 cup light rum (optional)
1 container vanilla icing

For Coating:
1 package white chocolate, candy melts, or almond bark
1- 1 1/2 large tbs Crisco
remaining bag of shredded coconut


Directions:

-Mix cake as directed
-Add pineapple, coconut & rum (if desired) into batter
-Bake as directed in foil lined cake pan
-Allow cake to cool
-Once cooled, crumble cake into large bowl
-Add 1/3 container icing
-Mix well (dig your hands in and get messy)
-Once fully combined, begin rolling into 2 inch round balls
-Place on parchment paper lined cookie sheet
-After all of the cake mixture is rolled, place in refrigerator
(you should get apx 20-24 cake balls per cake mix)
-Melt the coating, in a glass bowl, in 15 second intervals
-When your coating has melted, stir in a heaping tbs of Crisco *important step*
(this will keep your coating thin & easy to work with)
-Remove cake balls from refrigerator
-Dip the sticks into the melted coating before inserting into cake balls
-Allow to harden for a few minutes
-Hold cake pop over the bowl of coating and, using a spoon, coat well.
-Turn your cake pop as you coat it so the coating will spread evenly
-Lightly tap off any excess coating
-Cover cake pop with coconut
-Place on parchment paper and allow to harden in the refrigerator for at least 30 minutes-1 hour

*Your cake pops will stay fresh for up to a week if stored in an airtight container in the refrigerator*

XOXO~ CINECA