2-4 cups white chocolate or semi-sweet chocolate chips.
Instructions
Cake:
Preheat oven to 350 degrees.
In measuring cup, combine flour, baking powder, baking soda and salt.
In large bowl, combine canola oil, coconut milk, sugar and vanilla extract.
Add dry ingredients to wet and stir until combined.
Fold in shredded coconut.
Spray 8 inch cake pan with baking spray. Pour batter into pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.
Frosting:
Beat margarine. Add coconut milk and vanilla extract. Add powdered sugar and beat until fluffy.
Assembly:
Break up cooled caked in small pieces. Stir in frosting. Shape into 24 equal pieces. Place on baking sheet lined with with wax paper and allow to chill at least one hour or until firm.
Melt ¼ cup at a time of chocolate of choice at 60 percent power for one minute. Dip ball in chocolate, coat ball, shake off excess chocolate. Decorate with sprinkles before ball hardens.
Recipe by The Emotional Baker at https://theemotionalbaker.com/coconut-cake-balls/