Sunday, January 1, 2012

Recipe: Coconut Rum German Chocolate Cake Pops

This is a variation on my previous post, Recipe: Rum Cake Pops. To celebrate the coming of the new year of 2012, I decided to do a spin off on my first attempt at cake pops, with German Chocolate!

  • (1) Box of German Chocolate Cake Mix
  • (1 Cup) Coconut Rum*
  • (1/2 Container) Cream Cheese Frosting
  • (2) Bars of Melt-able Chocolate
  • (1-2 Cups) of Coconut Flakes
  • (15-20) Birthday Cake Candles

*I used Bacardi Coconut Rum. The idea came from Malibu chocolates, but didn't want to spend the money when I had a higher alcohol content substitute ;)

Step by Step:
  1. Make Cake as directed
  2. Add rum to mixture
  3. Bake it.
  4. Let it cool.
  5. Crumble cake into crumbs in a bowl or plastic bag
  6. Combine 1/2 container of cream cheese frosting
  7. Roll into balls
  8. Stick a candle into each ball 
  9. Freeze for 15-20 minutes, or fridge rate for 3-4 hours
  10. Melt chocolate in microwave safe cup
  11. Dip
  12. Coat outside with coconut flakes
  13. Set for 10-15 minutes
  14. Enjoy.

As an added bonus, you get the responsibly of who gets the lighter.

Be safe!


  1. Hello, when do you add the 1 cup of coconut rum? If you add it to the cake mix instead of using water, won't the rum (alcohol) burn off during baking?

    1. Oh, goodness! I'll have to make an edit on this post for that.

      You want to follow the directions of the box as directed, add your rum to the mixture & then add to the pan to bake.

      Since this post I've actually made some more pops & I found that adding a little more than a cup of rum gives it a little more flavor - or you can add a little rum to the melted frosting but I wouldn't do more than a 1/2 shot or it'll really change the consistency of the pops & keep from forming well.

      Thanks for the comment, and I'll go fix that right away! :)

  2. Hmmmm this looks reaally delicious.. Love to try it.. Keep posting Celeste =)


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