Preheat oven to 350°F (180°C). Line 13 x 9-in. (3-L) baking pan with parchment paper, allowing extra for overhanging sides. Plus, line baking sheet with parchment paper.
In large bowl, using an electric mixer on high speed, beat egg yolks with sugar about 1 min., or until pale and fluffy. Reduce mixer to low speed and add coconut milk, ground almonds, flour, 1/2 cup (125 mL) coconut and salt, mixing well. In clean bowl, with clean beaters, beat egg whites on high speed to stiff peaks. Using a spatula, gently fold egg whites into flour mixture until combined. Scrape cake batter into prepared baking pan. Bake 15 to 20 min., or until cake is golden around edges and a toothpick inserted in the centre comes out clean. Transfer pan to a rack to cool completely. Use overhanging sides to remove cake from pan.
Tear cake into small pieces and place in large bowl (or pulse in food processor into large crumbs). Add cream cheese. Using an electric mixer on high speed, beat cream cheese into cake pieces, about 3 min., or until mixture holds together when squeezed between fingers. Using 2 tsp (10 mL) mixture, shape into ball; place on parchment-lined baking sheet. Repeat process to make 30 balls. In small microwaveable bowl, melt 2 tbsp (30 mL) white chocolate on MEDIUM heat for 30 sec. Stir, microwave another 30 sec. if necessary, repeating process until melted. Dip one end of lollipop sticks into melted chocolate. Poke chocolate-covered end of sticks into the middle of each cake ball. Cover and refrigerate 15 min.
Place remaining 2 cups (500 mL) coconut in shallow bowl; set aside. In large microwaveable bowl, place remaining 2 cups (500 mL) white chocolate and 1 tbsp (15 mL) coconut oil; microwave on HIGH 2 min., stirring every 30 sec. until melted. Holding chilled cake pops by the stick, dip each into melted chocolate, coating evenly, then roll in coconut. Place back onto baking sheet. Repeat process for all cake pops. Cover and refrigerate at least 15 min. before serving.
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