Coconut Cake with Raspberry Cream Cheese Frosting Treat Pops make the perfect treat for any occasion. Party, family reunion, church gathering, baby or bridal shower, these cake pops can bring beauty to any gathering. The coconut and raspberry flavors compliment each other well. I love mixing fruit flavors, especially in the summer!

Recipe Time

2 to 13 min

Difficulty

Beginner

Servings

18 to 20 Servings

Ingredients:

<p>1 package (18.25 oz) plain white cake mix
1 C. Milk
1/2 C. Cream of Coconut
3 Large Eggs
Coconut for Garnish
Frosting:
8 oz. cold cream cheese
3/4 C. Room-Temperature Butter
1/2 C. Raspberry Jam
1 t. Vanilla
Pinch of Salt
3 C. powdered sugar</p>

Step

Preheat oven to 350.

Step

Lightly mist mini muffin tins with oil spray.

Step

Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.

Step

Scoop the cake batter into the mini muffin tins without over filling.

Step

Bake for 10-13 minutes, until the cakes spring back when lightly pressed.

Step

Turn cakes out of their pans and allow them to cool completely on a wire rack.

Step

While baking cakes you can begin making the frosting.

Step

In the electric mixer, beat the cream cheese, butter and jam together until smooth.

Step

Add the vanilla, and salt; mix until well blended.

Step

Turn the mixer on low and add the powdered sugar a little at a time. Mix until the frosting is smooth.Place in the refrigerator until mini cakes are cooled.

Step

Assemble Treat Pops with one piece of cake on the bottom, followed by some frosting, cake, frosting, cake and then some coconut for garnish.

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