Any combination of flavors that works in a layer cake can become inspiration for fancy-appearing-yet-simple-to-make cake truffles. These particular cake truffles are made with tropical flavors: the cake is a rum-spiked pineapple cake, which is crumbled and mixed with tart passion fruit frosting. The cake/frosting mixture is shaped into individual truffles, which are dipped in white chocolate and sprinkled with toasted coconut.You can also make these into trendy "cake pops" by placing them onto a stick - see more about how to make cake pops here.
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Yield: 40-50 truffles
- For the cake:
- 1 yellow cake mix
- 8 ounces crushed pineapple, drained
- 3 eggs
- 1/3 cup vegetable oil
- 1/4 cup rum
- 1/4 cup cream of coconut
- 1 teaspoon vanilla
- For the passionfruit frosting:
- 4 tablespoons butter, softened
- 3 tablespoons passionfruit pulp
- 1 tablespoon lime juice
- 2 cups confectioners sugar
- Pinch of salt
- 1 teaspoon vanilla
- 1 pound white chocolate chips, white chocolate candy coating, or chopped white chocolate
- 1/2 cup sweetened coconut flakes
- Preheat the oven to 350 degrees. Place the coconut flakes on a shallow oven-proof pan and toast them as the oven heats, stirring once or twice, until they are golden brown and fragrant. Remove from the oven and set aside.
- Line the bottom of a 9 by 13 inch pan with wax paper.
- Pace the cake mix in a large bowl. Add the eggs, crushed pineapple, vegetable oil, rum, cream of coconut, and vanilla, and mix well. Pour batter into prepared pan. Bake until cake springs back lightly to the touch, about 25 minutes. Remove cake from the oven and let cool.
- Make the frosting: Place the softened butte into the bowl of a standing mixer. Beat until light and fluffy. Add the passionfruit pulp, lime juice, vanilla and pinch of salt and mix. Sift the powdered sugar into the butter mixture, and mix, slowly at first, until sugar is incorporated. Beat until light and fluffy. Add more confectioners sugar if frosting seems to soft (it should be fairly stiff), or more lime juice if frosting is too stiff to spread.
- Crumble the cooled cake into a large bowl. Add the icing and use a spatula to gently mix the cake crumbs and icing together. Place mixture in the refrigerator to chill for an hour.
- Roll the chilled mixture into 1-inch balls with your hands, and place them on a cookie sheet. Place the balls in the freezer for 15 minutes to harden.
- Place the white chocolate in a microwave-safe bowl. Microwave for 20-30 second intervals on medium power, stirring in between, until white chocolate is completely melted.
- Remove the truffles from the freezer, and use a fork to lower a truffle into the white chocolate. Fully coat the truffle, then lift it out, letting excess white chocolate drip off. Carefully slide the truffle off of the fork onto a piece of wax paper. Immediately sprinkle the truffle with some of the toasted coconut. Repeat with remaining truffles.
- Place truffles in mini muffin liners to serve.