Recipes and Cooking Coconut Cake Balls 3.2 (6) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 21, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 45 mins Freeze Time: 1 hrs Stand Time: 30 mins Total Time: 3 hrs 15 mins Yield: about 80 (1 cake ball each) Jump to Nutrition Facts Ingredients 1 package 2-layer-size reduced-sugar or sugar-free yellow cake mix 1 14 ounce can unsweetened light coconut milk 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened 1 cup shredded coconut 1 pound semisweet or dark chocolate or white baking chocolate 2 tablespoon shortening ⅓ cup shredded coconut, toasted if desired Directions Prepare the cake mix according to package directions except substitute 1 cup of the coconut milk for 1 cup of the liquid in the cake and decrease the oil by 2 tablespoons. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking pans with parchment or waxed paper; set aside. In a very large mixing bowl beat cream cheese with an electric mixer until smooth. Gradually beat in remaining coconut milk until smooth. Stir in the 1 cup coconut. Remove cake from pan and crumble into the cream cheese mixture. Beat until combined. Using a small cookie scoop, drop mixture into 1-inch mounds onto prepared pans; freeze for 30 minutes. Roll mounds into balls. Freeze for 30 to 60 minutes more or until balls are firm. In a medium saucepan heat chocolate and shortening over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. Working in batches, dip balls into melted chocolate; allow excess to drip off and place balls on clean waxed paper-lined trays or baking pans. Immediately sprinkle tops of balls with coconut before chocolate is set. Let stand until chocolate is set. If chocolate in saucepan begins to set up, reheat over low heat. To store, layer cake balls between waxed paper in an airtight container. Cover and seal. Store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 1 month. Rate it Print Nutrition Facts (per serving) 81 Calories 5g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 81 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 66mg 3% Total Carbohydrate 10g 4% Total Sugars 5g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 35mg 1% Folate, total 4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.