Coconut Angel Balls

Delightful squished up angel food cake balls dipped in white chocolate and sprinkled with coconut.


10"  angel food cake (either store-bought or homemade)

4 ounces cream cheese, softened

1/4 cup powdered sugar

1/8 teaspoon salt

1 cup white chocolate chips

1 teaspoon vegetable oil

1/3 cup unsweetened flaked coconut

      The Recipe

Rip cake into chunks and pulse in food processor until fine crumbs (do not over process).  In a large bowl, mash cream cheese and powdered sugar together with a fork.  Fold in salt.  Add cake crumbs and mix together with hands until well-blended.  Form into 1" balls and place close together on a rack in a baking sheet.

Melt chocolate in a double boiler over hot, but not boiling water.  Stir in oil.

With a spoon, drizzle chocolate over angel food cake balls.  Top with coconut.  Do it a few balls at a time, so the chocolate doesn't harden.  Place in refrigerator for ten minutes so chocolate can set.  Makes 24.  Note:  Feel free to add 3 tablespoons of coconut rum (or regular rum) to the 'batter'.



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