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
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'.