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Prep Time
10 mins
Total Time
2 h


eggs, separated
½ cup
125 mL
1 can
light coconut milk
400 mL
½ cup
ground almonds
125 mL
½ cup
Compliments All-Purpose Gluten-Free Flour Blend
125 mL
2 ½ cups
sweetened flaked coconut, divided
625 mL
¼ tsp
1 mL
½ pkg
cream cheese, at room temperature
125 g
2 cups + 2 tbsp
white chocolate buttons
500 mL + 30 mL
lollipop sticks
1 tbsp
coconut oil
15 mL


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.


For even more coconut flavour add 1 tsp (5 mL) coconut extract to cake batter before baking.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dessert Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cake pop):
12 g
Saturated Fat:
8 g
15 g
1 g
2 g
25 mg
3 g
60 mg
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