Coconut cakepops
There are two (known to me) ways to make cake pops. The first way is more labor intensive. You need to bake a biscuit, chop it in a blender, mix the resulting crumb with the liquid part (condensed milk, sour cream, cream, curd cheese ...), roll up even balls, put them on sticks, dip into the icing, sprinkle with something beautiful, stick where anything and leave to dry. There is another way. This is when in special silicone molds or electrical appliances, like waffle irons, ready-made balls are immediately baked, which are mounted on sticks, then dipped in icing and decorated. This recipe is prepared in this way.
Ingredients
- 80 g natural yogurt
- 40 g melted butter
- 70 g sugar
- 1 large egg
- 1.5 tsp yeast
- 95 g flour
- 35 g coconut flakes
- chocolate bar for icing (or ready-made confectionery icing)
Cooking
Step 1
Preheat oven to 190 degrees. Using a mixer, beat the yogurt with butter, sugar and egg in a bowl.
Step 2
Add the sifted flour with yeast and coconut, and then continue beating until smooth.
Step 3
Using a teaspoon, fill the hemispheres of the mold base to the brim and insert the lid.
Step 4
Bake the cake pops in the oven for 15 minutes at 190 degrees until they rise. Take them out of the oven and let them cool for a few minutes before removing them from the mold.
Step 5
Insert sticks into each cake pop, after dipping the tip in melted chocolate (you can melt 1 square of chocolate in the microwave)
Step 6
Glaze. Melt the chocolate in a water bath. Using a spatula, apply chocolate to the cake pops. If you dip them, the layer of chocolate will be too thick. Decorate with sprinkles, if desired.
Step 7
Refrigerate for 30 minutes with lids on (if provided) or in a wide bowl filled with granulated sugar.