My sweetie has a knack with coming up with interesting combinations to request for special occasion desserts. His birthday last year it was red velvet rum cake, this Valentines day it was coconut rum cake balls. I was not completely sold on the idea, but he asked for them, so I made them. I am SO glad I did!
These are fantastic rummy little bites of coconutty deliciousness. You won’t be able to eat just one, I promise. They do take a little more work then your average cake ball (which is already pretty labor intensive) but they are well worth it. Just be warned it takes a lot of coconut to coat these suckers and your hands are going to get messy.
Rum Cake Balls
1 box yellow cake mix
1 banana, mashed
1 1/3 c rum
1/3 c butter, melted
2/3 c pecans, chopped
Pre-heat oven to 350° and grease and flour a 13” x 9” sheet pan.
Mix all ingredients well and pour into the prepared cake pan. Bake 32 minutes, until a toothpick inserted in the center comes out clean.
Pour ½ the rum syrup over the cake (recipe below). Allow to cool and pour the other half over top.
½ c butter
¼ c water
1 c brown sugar
¾ c rum
In a medium sauce pan bring the butter, water and sugar to a rolling boil and cook for about 10 to 15 minutes. Remove from heat and add the rum. Stir thoroughly.
1 bag chocolate chips
1 tub cream cheese frosting
1 bag unsweetened coconut flakes
Once the cake is completely cool crumble it into a large bowl. Add about ½ a tube of cream cheese frosting and mix thoroughly. Roll mixture into small balls. Place in the freezer for at least an hour.
Melt chocolate in a microwave safe bowl, in 15 second intervals, mixing between each, until completely melted.
Place coconut into a large, low sided bowl.
Dip cake balls into the chocolate with a fork. Tap the fork gently on the side of the bowl to remove any excess chocolate. Drop ball into the coconut and roll gently. Set onto wax paper to set.