Coconut Cake Truffles

By Texaschef11

Ingredients

• Plain white cake, baked and cooled in a 9x13 pan
• 3/4 cup coconut milk (you should be able to find this in the baking aisle or the Asian food section of your grocery store)
• 1/4 cup sweetened condensed milk
• 1 cup sweetened shredded coconut

Preparation

Step 1

Remove cake from pan and crumble in a large bowl. Add coconut milk, sweetened condensed milk, and coconut and mix with your hands (it's really the best way) until completely combined.

Form mixture into balls and place on a wax paper lined baking sheet. Place in the refrigerator for about an hour.

Melt candy coating according to package directions. Using a toothpick, dip cake truffles in the coating and place back on wax paper. Place pan of dipped truffles in the refrigerator to set up.

I noticed that these were better if allowed to sit in the fridge overnight so the coconut flavor could really come through.