Coco Ball Cake

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3.5 hours
Serves: 10-12 servings

Ingredients

YOU'LL NEED:
  • Spatulas
  • Measuring Cups
  • 9 x 5" Pan
  • Mixing Bowls
  • Electric Mixer
  • Cutting Board
  • Knife
  • 1qt Sauce Pan
FOR COCONUT CAKE:
  • 1 box of your favorite white cake mix
  • Replace vegetable oil with coconut oil in the amount directed
  • Use water and eggs as directed
  • Flour for dusting the pan
FOR FROSTING AND TOPPINGS:
  • 8oz Fannie May® Dark Chocolate Coco Balls
  • 3 Fannie May® 70% Dark Chocolate with Sea Salt 3oz bars
  • 9oz Whipping Cream
*Allergens - wheat, eggs, dairy, soy, coconut

Directions

FOR COCONUT CAKE:

  1. Prepare your favorite white cake mix, replacing vegetable oil with coconut oil.
  2. Prepare the rest according to instructions.

FOR FROSTING AND TOPPINGS:

  1. While the coconut cake is baking, finely chop the 3 Fannie May® 70% Dark Chocolate with Sea: Salt bars and place in a heat-proof bowl.
  2. Heat whipping cream on the stovetop in 1qt sauce pan until simmer bubbles appear around the edges.
  3. Turn off the heat and immediately pour the warm cream over the chocolate.
  4. Wait several minutes before stirring, then combine until smooth.
  5. Chill frosting in the fridge a minimum of 2 hours, or up to 2 days.
  6. Wait until coconut cake is fully cooled to apply frosting.
  7. Place the Fannie May® Dark Chocolate Coco Balls on top of the frosted cake in the pattern of your choice.
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