Coconut Cake Pearls

These Coconut Cake Pearls were the star of the show at my Mermaid Tea Party! I like to use a box mix to simplify the recipe and cut down on prep time, but feel free to use your favorite homemade coconut cake recipe instead if you’d like.

Coconut Cake Pearls

Ingredients:

For the cake:

  • 1 white cake box mix (such as Duncan Hines classic white)

  • 1 cup coconut milk (to use instead of water)

  • 1/2 cup melted butter (to use instead of oil)

  • 3 large eggs

  • 1 tsp coconut extract 

  • 1/2 cup toasted coconut flakes


For the frosting:

  • 4 oz cream cheese, softened

  • 1/4 cup unsalted butter (softened)

  • 1 1/2 cups powdered sugar

  • 1/2 tsp vanilla extract

  • For the chocolate shell: 

  • 10 oz white chocolate wafers

  • Edible pearlescent luster dust

Large clean scallop shells and brown sugar for serving (optional)

To make:

  1. Preheat your oven according to the package directions on the cake box and grease a baking pan. In a large bowl, together the box mix, coconut milk, melted butter,  eggs, and coconut extract until smooth. Fold in the toasted coconut flakes. Bake white cake according to package directions until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.

  2. While the cake is baking, make the frosting. In a medium bowl, beat together the cream cheese and unsalted butter, then add the confectioners sugar and vanilla and beat again until light and fluffy.   

  3. Crumble the cake with a fork. To a large bowl, add cake crumbles and frosting and mix well to combine.

  4. Form the dough balls with a spoon or cookie scoop and your hands. Place onto a cookie sheet lined with parchment paper. Refrigerate for 1 hour. 

  5. Melt the white chocolate. Use two forks to dip the cake balls into the bowl of chocolate, then place them back onto the parchment paper. Place back in the fridge to set for another hour. 

  6. Use a decorating brush to brush each with the pearlescent powder.

  7. To serve, scoop a little bit of light brown sugar onto a scallop shell that's been thoroughly washed and dried. Place a cake pearl on top.

 

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Siren’s Spell Tea Blend