Coconut-Rum Cake Pops

• 1 package (16 ounces) angel food cake mix
• 3/4 cup canned vanilla frosting
• 1 cup sweetened shredded coconut
• 1 teaspoon coconut extract
• 1/2 teaspoon rum extract
• 48 lollipop sticks
• 2-1/2 pounds white candy coating, melted
• Lightly toasted sweetened shredded coconut

1. Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
2. In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on
3. . Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm.
4. Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.

angel food cake mix, vanilla frosting, coconut, coconut, rum, coating, coconut

Taken from www.tasteofhome.com/recipes/coconut-rum-cake-pops/ (may not work)