Winter Dark Chocolate Coconut-Frosted Cake Pops

IMG_3495 copy

The longest name ever. I know. To say this happened by accident is an understatement. The method for this cake was simply the result of a chocolate cake gone wrong. I had made the cake, baked it and thought it was the most perfect thing ever. Until I put a fork in it and it shattered to a thousand tiny crumbs. The solution for this? A tin of sweet condensed milk, desiccated coconut and voila! The most delicious thing I have ever tasted.

IMG_3498 copy

This wintery goodness goes something like this:

  1. Make the chocolate cake, to do this see recipe at the end of post.
  2. After cake is done, crumble it between your fingers until it resembles bread crumbs.
  3. Add one tin (250g) of sweet condensed milk and mix well.
  4. Create balls out of the mixture and roll it in desiccated coconut, add tooth picks and leave to cool in refrigerator.
Ingredients for Chocolate Cake:

2 cups plain flour

1 cup cocoa powder

1 tbsp baking powder

1 tbsp vanilla extract

1 tbsp instant coffee

pinch of sea salt

3/4 cup caster sugar

1 cup vegetable oil

2 eggs

1 cup milk

1/4 cup honey

1/4 cup boiling water

1 tsp tahini paste (yes, trust me)


Combine the sugar, honey, oil and mix using a hand mixer. Whisk two eggs in separate bowl and add to the mixture. Set aside.

In another bowl mix the remaining dry ingredients together making sure to sift the flour and cocoa powder. Add this mixture a little at a time to the wet ingredients. When the mixture begins to resemble a thick batter, add in the milk, tahini paste and boiling water and keep mixing until the mixture loosens slightly. Pour into a cake mould and bake at a 180˚ preheated oven for 35-40 minutes or until a toothpick comes out clean.


Bon Appetite!