Pineapple Cake Truffles
- Level: Easy
- Yield: 10 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 420
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 22
- Sodium
- 280
- Total: 45 min
- Active: 35 min
Ingredients
One 11.5-ounce all-butter pound cake
1/2 cup unsweetened finely shredded coconut flakes
1/3 cup vanilla frosting
2 tablespoons pineapple juice
1/2 teaspoon coconut extract
16 ounces yellow candy melting wafers
6 teaspoons coconut oil
5 mini green pull-and-peel licorice twists, such as Twizzlers
Directions
Special equipment:
a small piping bag fitted with a small round tip- Line 2 baking sheets with parchment and position a rack on top of one. Set aside.
- Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice and coconut extract and mix with your hands until fully combined and smooth.
- Using damp hands or gloves, scoop out 3 tablespoons of the mixture and form into a compact egg shape (about 2 inches tall by 1 1/2 inches wide). Transfer to the rack on the baking sheet, standing it upright. Repeat until you have 10 eggs total.
- Add 10 ounces of the candy melting wafers and 5 teaspoons of the coconut oil to a medium microwave-safe liquid measuring cup. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 3 minutes.
- Pour the mixture over the cake truffles to coat completely. As soon as the coating has just set, dip a small offset spatula in hot water, wipe clean and slide under each truffle to release. Transfer to the lined baking sheet. Set aside in the freezer while you proceed.
- Add 4 ounces candy melting wafers and 3/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 2 minutes. Transfer to a small piping bag fitted with a small round tip.
- Lay the truffles on their sides with the bottoms facing you. Pipe the candy mixture in a diagonal crosshatch pattern on the top of each truffle. By the time you finish piping the last one, the first one should be dry. Flip over and pipe a crosshatch on the other side. Stand each truffle upright and put in the freezer.
- Cut the green licorice twists into batons about 1 3/4 inches long. Peel each string, leaving the base intact, so they look like fronds.
- Add the remaining 2 ounces candy melting wafers and 1/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Dip the fronds into the melted candy and place on top of the pineapple truffles. Freeze until set, about 2 minutes.