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+ servings

Strawberry and Coconut Cake Pops

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 20 +
Author: Swah


Cake Pops

  • Offcuts from the Ombre Cakes otherwise you can buy ready-made cake from the supermarket or make your favourite cake from scratch and wait for it to cool
  • Leftover cream cheese icing from the Ombre cakes about 1/4 cup or make a small portion of your own buttercream

To decorate

  • 375 g packet white chocolate melts
  • Edible glitter sprinkles or cachous
  • Lollypop sticks


Cake Pops

  • Break up cooled cake with your hands into a large bowl until finely crumbled.
  • Add in the icing a tablespoon at a time, folding it through with your hands until the mixture comes together easily. You might need more or less icing depending on how moist your cake is.
  • Using a small ice cream scoop or a large tablespoon, portion out the mixture and roll into equal balls.
  • Insert a lollypop stick into each ball and arrange on a tray lined with baking paper.
  • Transfer to the freezer to firm up for a while (I left them in there for 15 minutes).
  • Melt the white chocolate in the microwave on a medium setting, stirring every 30 seconds until smooth.
  • Carefully dip each cake pop into the melted white chocolate. Gently tap and rotate until the excess chocolate falls off.
  • Quickly sprinkle with edible glitter or sprinkles before the chocolate hardens. If you have a cake pop stand or piece of styrofoam allow them to harden upright, otherwise return the cake pops to the lined tray to set.
  • Enjoy!