Fun Coconut Cake Truffles
These coconut cake truffles are rich, tender, and pleasantly sweet, made with crumbled white cake, full-fat coconut milk, shredded coconut, and sweetened condensed milk. Each bite is finished with a smooth white chocolate or candy melt coating for an elegant, crowd-pleasing dessert.
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Ingredients
- 1 standard white cake baked in a 9×13-inch pan and fully cooled
- 1/4 cup sweetened condensed milk
- Candy melts or white chocolate for coating
- 3/4 cup canned coconut milk preferably full-fat
- 1 cup sweetened shredded coconut
Instructions
- Line a large baking sheet with parchment paper or waxed paper. Set it aside so the truffles can be placed on it without sticking.
- Break the cooled cake into fine pieces in a large mixing bowl. Add the canned coconut milk, sweetened condensed milk, and shredded coconut. Mix thoroughly with your hands until the ingredients are evenly blended and the mixture is consistent throughout.
- Shape the mixture into small balls and arrange them on the prepared baking sheet. Transfer the tray to the refrigerator and chill for at least 1 hour so the truffles become firm and easier to coat.
- Melt the candy melts or white chocolate according to the package directions while the cake balls are chilling. Once the coating is smooth and ready, dip each chilled truffle until completely covered, then place it back on the lined baking sheet.
- Return the coated truffles to the refrigerator and let the outer layer set fully. For the finest flavor and texture, chill them overnight before serving. Serve cold.
Notes
Full-fat canned coconut milk gives the best texture and flavor. White chocolate melting wafers, such as Ghirardelli white chocolate melting wafers, work especially well for coating.