Red Velvet-Coconut Cake Ball Truffles
 
Prep time
Cook time
Total time
 
These Red Velvet-Coconut Cake Ball Truffles are moist and chocolaty and delicious. Red velvet cake is encased in white chocolate and sprinkled with flaked coconut. Perfect for festive holiday entertaining!
Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • ½ cup plus 2 tablespoons all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 tablespoon red food coloring
  • 5½ tablespoons butter plus additional for pan
  • ⅓ cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • ½ cup flaked coconut, divided use
  • 2 tablespoons coconut liqueur (or coconut extract)
  • 1 cup white chocolate chips
  • 2 teaspoons vegetable oil
Instructions
  1. Heat oven to 325. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a glass measuring cup, mix together the buttermilk and coloring; set aside. Generously grease a 9-inch by 5-inch loaf pan; set aside.
  2. In a medium bowl, mix the butter, sugar, and vanilla with an electric mixer until light and fluffy, about 5 minutes. Add the egg and beat well. With mixer running on low, gradually add the flour mixture and buttermilk mixture, alternating until well combined.
  3. Spread mixture into prepared pan and bake 15- 20 minutes or until cake tests done. Let cake cool in pan until cooled completely.
  4. Add ¼ cup cup coconut to the bowl of a food processor and pulse until finely ground. Break up cake pieces and pulse until combined. Add the liqueur and pulse until cake begins to clump together. Roll cake into 18 tablespoon-size balls and place in refrigerator to chill for 15 minutes or until firm.
  5. Meanwhile, place chocolate chips and oil in a glass bowl over a pot of simmering water and stir until smooth.
  6. Dip cake balls in chocolate and sprinkle with (or roll in) remaining ¼ cup coconut. Refrigerate until chocolate is set, about 15 minutes.
Notes
Omit baking soda if using self-rising flour.

Substitute coconut extract for the liqueur if desired.

You may also use an 8-inch square baking pan. Reduce baking time by about 5 minutes.

Alternately, melt chocolate in microwave.
Recipe by GreenThumbWhiteApron.com at http://www.greenthumbwhiteapron.com/red-velvet-coconut-cake-ball-truffles/