Tropical Pineapple Coconut Cake Truffles With Leftovers
These cake balls are my easy recipe using leftovers. Leftover Christmas fruit cake, cookies & coconut. No need for buttercream frosting or cream cheese, these cake truffles, can be made from pantry staples. Perfect handmade Valentine's, Christmas or birthday gifts. **Click photo to expand**
Equipment
- Digital scales or measuring cups
- Mixing bowl (for truffle mixture)
- Measuring spoon - tsp (baking/cooking teaspoon)
- Spoons
- Baking/parchment paper
- Small bowls (for dipping in cocoa &/or coconut)
- Microwave-safe bowl (for melting chocolate or a Bain-marie)
- Fork (for chocolate coating)
- Latex Gloves (optional but useful with all the handling of truffles)
Ingredients
Truffle Base
- 420 grams Left-over Christmas Cake, crumbled (Fruit cake or any other dense left-over cake* - 2¾ cups, 14¾ oz)
- 210 grams Scottish Shortbread, crumbs (or any other cookie crumbs* - 1⅓ cups, 7½ oz)
- 30 grams Desiccated Coconut (unsweetened shredded coconut, chopped - optional, ¾ cup/1 oz per ½ batch*)
- 8 tsp Maple Syrup (Golden Syrup, or Honey - approximate, for whole batch)
- ⅜ tsp Bailey's (or other Irish Cream Liqueur, optional* - per ¼ batch*)
- 10 drops Foodie Flavours Pineapple Extract (optional, but so worth it - 10 drops/ per ¼ of batch*)
Coating
- 300 grams Milk, Dark &/or White Chocolate (optional - Semi-sweet, Bitter or white chocolate or candy melts - 10½ oz - for about ¾ batch*)
- Desiccated Coconut (optional for coating/rolling - small bowl/1 cup)
- Cocoa Powder (optional for coating/rolling - small bowl/1 cup)
Decoration (optional)
- Crushed Pistachios/nuts, sprinkles etc (optional for decoration)
* denotes please see notes
Instructions
Prepare The Cake Truffle Dough
- Begin by preparing your work area with some baking/parchment paper for placing the prepared cake truffles on. Place the paper on top of either some large plates or trays, that you are able to fit in the freezer or fridge.
- Have your small bowls with cocoa powder and/or coconut ready for dipping.
- Start by crumbling the Christmas fruit cake after removing the marzipan and fondant layer first.
- Now crumble the Scottish Shortbread, Sugar cookies, or any other left-over biscuits/cookies (digestive biscuits would also be good or Graham Crackers). You can do by hand or place in a food baggie and crush with a rolling pin or large bottle.
- Add the cake and cookie crumbs to a mixing bowl, and then add in your desiccated coconut. If using unsweetened shredded coconut, I would advise roughly chopping to make the pieces smaller. See comparison photo in notes below for a reference point. You could place the shredded coconut and biscuits/cookies in a food processor instead of chopping and crumbling, (but not the fruit cake).
- Gradually add in 2 of the 3 teaspoons spoons of maple syrup, honey or Golden Syrup, mixing in-between. Have a test of the dough by trying to form a nice ball. Using some latex gloves for this is ideal. If too dry add in small drops more of the syrup, or proceed to the flavouring part below first.
- Add in flavourings such as Foodie Flavourings Pineapple, Bailey's Irish Cream, or some champagne if you fancy. If using more than one, divide the dough up first in smaller bowls. If the cake truffle is still too dry after adding flavourings, add more syrup. Or add a little more coconut, if it becomes too sticky (failing that, some more cookie crumbs). See Photo 4.
Form The Cake Truffle Balls
- Just a point to note before you form the cake truffles. If you are going to roll in cocoa powder or coconut, I advise only forming 3 or 4 truffles at the most, at any one time. This is because the coconut will not adhere to the cake balls as good, if they are sitting waiting too long to be rolled. Too wet a cake ball, the longer and harder they are to set. So if you form and coat 3 or 4 at a time, it makes things much easier.
- To form the cake truffle balls, simply take about a walnut size, or tbsp worth of the dough, and squeeze and then roll into a ball. You can make bigger or smaller if you like. Roll a few cake balls, and then simply place one in your bowl of cocoa powder or coconut, and push the ball gently to coat. For the cocoa coated ones, shake gently some of the excess, back into the bowl, before placing on the prepared baking/parchment paper. Repeat the forming and coating. For coating in melted chocolate, just form the cake balls and place on the paper.
Setting The Cake Truffles
- For all 3 types of cake truffles, you need to chill them to set. They can take 2 hours to set nicely in the fridge, but the freezer only takes 30 minutes. So much better. I placed the truffles on several smaller trays & plates so I could get them in the freezer.
- For the cake truffles you want to cover in melted chocolate, you can freeze for just 20 minutes. Just make sure they are frozen on the outside, as this makes the dipping in chocolate much easier.
Coating In Chocolate
- Before the freezing time is up for the truffles you are going to chocolate coat, prepare all your decorations like crushing/roughly chopping nuts, and having any sprinkles you want to use, all ready in small bowls or plates. If you want to be super precise you can use crafting tweezers, to help position sprinkles if only using a few. Have baking/parchment paper ready to sit the truffles on when wet (again on top of plates or trays to go in the fridge this time). You can place directly in little petit four paper cases (or mini muffin cases) if you like, or do after set. (If you make the cake truffles bigger, small fairy cake paper cases might work. But cases are not essential). Also break up the chocolate, and melt in the microwave, in 30-second bursts, mixing in-between each time. (Don't do any longer than 30 seconds or you run the risk of burning the chocolate). Alternatively, melt the chocolate in a bain-marie (heat-safe bowl on top of a pan of barely simmering water, where the bottom of the bowl doesn't touch the water). See notes for more tips of melting chocolate.
- Once ready to do the coating, take about 1/3 of the frozen cake truffles from the freezer (don't take all out at once as it makes dipping harder). Then to coat the cake balls, simply take one, and place in the melted chocolate, and use a small spoon to move the ball gently to turn so all is coated. You can also use a second spoon to drip over if needed.
- Then carefully transfer the coated cake ball on to the prepared paper-lined plate or tray, by using a fork (small forks are best). Scoop under the cake ball to lift it, and use another fork or butter knife, to gently push the cake off the fork, making it slide onto the paper.
- Immediately add on any chopped nuts or sprinkles now, to the top of the wet chocolate coated truffles. If you want to completely coat in sprinkles or nuts, this is harder. I suggest waiting a few seconds, and then lifting the cake truffle with the same fork, and turn the cake ball over onto the bowl of sprinkles, letting the topmost part of the cake hit the sprinkles first. Then gently push the cake ball to coat more. And add more sprinkles by hand if need be, before transferring back to the paper to set.
- Repeat the chocolate dipping and decorating process, one cake truffle at a time. The dark/bitter chocolate will take longer to melt and I was not a lover of white chocolate, but it melts so easily, and quicker and was much easier to dip in. And tasted great with the cake truffle filling. In the end I really was happier with just chocolate coated, or with a simple small decoration on top. They look more professional.
- Once all coated, place the plates in the fridge for about 30 minutes, to set up completely.
Serving & Storage
- After the chocolate coated cake truffles have been chilled for 30 minutes, these will be ready to eat. The coconut & cocoa powder coated ones, are ready to eat after their 30 minutes freezing time.
- To store the truffles I advise placing in the fridge and removing when needed. Mine were in the fridge on plates with cling film/plastic wrap on top. They never lasted long enough to end up being put in a container! But chocolate coated ones would last about 1 week. Probably longer since there is no buttercream or cream cheese in them and since fruit cake lasts a long time. Uncoated cake truffles can also be frozen for a few months, just cover with baking/parchment paper before placing in a food bag.
Gifting Ideas
- These cake truffles fit nicely in old jewellery gift boxes I saved. Just remove any fillings, and add a small folded piece of tissue paper (or line with some tin foil if you don't have any). Place the truffles inside, close the box, and add a bow or ribbon if you like. And you can certainly recycle the likes of bows and ribbons too.
- For Christmas, you could also use bigger boxes you might have. Shops like Card factory (UK), sell cardboard giftboxes flat packed in lots of sizes. You can also use cellophane food gift bags. These come in clear, or with patterns, and you can source in bargain stores like Poundland, The Works, and online on eBay. Or if you make gift baskets regularly, long rolls of clear cellophane for covering those baskets, can also be cut to make homemade little bags/pouches, closed at the top with some ribbon or twine.
- Be creative and think of other clever ideas for storing or presenting them in. Some nice small glass jars, or mason jars could also be used.
Notes
*Please see below for important notes referred to in the recipe, with a *.
Cake - fruit cake is best as these bind much easier & last longer. Quicker Christmas Cake recipe, Simple Boiled Fruit Cake, or your own left-over Christmas cake. Alternatively, any left-over cake, but note you may require more maple syrup.
Biscuits/Cookies – I used Scottish Shortbread biscuits. Any soft sugar cookie, or digestive biscuits works. I would suggest a sugar cookie over Graham Crackers.
Desiccated Coconut – US alternative is unsweetened shredded coconut. However, desiccated coconut is smaller. (See comparison photo). A light chop of the shredded coconut is recommended. Alternatively, if you are using a food processor for the cookie crumbs (not the cake), add the shredded coconut. Omit the coconut if needed, but it really makes it special.
Chocolate – these cake balls can be coated in melted chocolate and I recommend it if you want to gift these. I used Lidl’s basic range of dark (bitter) & white chocolate bars. No need for Couverture chocolate, but please make sure it is 'real chocolate', with cocoa solids, and don't use chocolate chips as they won't melt. If using the microwave, don't do any longer than 30 seconds at a time, or you run the risk of burning the chocolate.
Maple Syrup – used to bind crumbs and coconut together. Golden Syrup & honey are alternatives.
Extra Flavours - You can divided the cake truffle dough & make several different types of flavours. I made pineapple & coconut cake truffles with Foodie Flavours Pineapple Extract - this is so good! And I also used some Bailey's Irish Cream. (See more information about these, before the recipe card). Here are the ratios per proportion of the batch:
Per ¼ Batch - 10 drops Foodie Flavours Pineapple Extract, (other brand ½ - ¾ tsp), or ⅜ tsp Bailey's.
Per ⅓ Batch - 14 drops Foodie Flavours Pineapple Extract, (other brand ¾ -1tsp), or ½ tsp Bailey's.
**Timings - 1 hour 30 mins total time based on making cocoa or coconut covered cake truffles. Chocolate coated ones will take about 2 hour 30 mins, with about 30 minutes for melting and dipping, and 30 minutes chilling for chocolate to set. But you might be quicker than me.
Other Valentine's Day recipes.
Recipe Yield - makes about 40 cake truffles, if you roll them the recommended size. Use the listed ingredient amounts as a guide, to make less or more truffles, according to however much leftover ingredients you have.
Christmas Recipes Page
**Note you can opt to print the recipe card, with/without the process, or note photos.
Try some real chocolate truffles like above, by making your own chocolate ganache. Or, a quicker way, with healthy Almond Truffles, that I reviewed (see below), or Tasty Cue's Chai Truffles I reviewed.
Nutritional Information - I am not a qualified nutritionist and all values are approximate. 1 serving is 1 cake truffle, from a yield of 40 truffles, using all of the ingredients listed. Make more or less truffles, these values will change. Not using chocolate will also reduce the nutritional values. These values are calculated via MyFitnessPal.com.
Cake - fruit cake is best as these bind much easier & last longer. Quicker Christmas Cake recipe, Simple Boiled Fruit Cake, or your own left-over Christmas cake. Alternatively, any left-over cake, but note you may require more maple syrup.
Biscuits/Cookies – I used Scottish Shortbread biscuits. Any soft sugar cookie, or digestive biscuits works. I would suggest a sugar cookie over Graham Crackers.
Desiccated Coconut – US alternative is unsweetened shredded coconut. However, desiccated coconut is smaller. (See comparison photo). A light chop of the shredded coconut is recommended. Alternatively, if you are using a food processor for the cookie crumbs (not the cake), add the shredded coconut. Omit the coconut if needed, but it really makes it special.
Chocolate – these cake balls can be coated in melted chocolate and I recommend it if you want to gift these. I used Lidl’s basic range of dark (bitter) & white chocolate bars. No need for Couverture chocolate, but please make sure it is 'real chocolate', with cocoa solids, and don't use chocolate chips as they won't melt. If using the microwave, don't do any longer than 30 seconds at a time, or you run the risk of burning the chocolate.
Maple Syrup – used to bind crumbs and coconut together. Golden Syrup & honey are alternatives.
Extra Flavours - You can divided the cake truffle dough & make several different types of flavours. I made pineapple & coconut cake truffles with Foodie Flavours Pineapple Extract - this is so good! And I also used some Bailey's Irish Cream. (See more information about these, before the recipe card). Here are the ratios per proportion of the batch:
Per ¼ Batch - 10 drops Foodie Flavours Pineapple Extract, (other brand ½ - ¾ tsp), or ⅜ tsp Bailey's.
Per ⅓ Batch - 14 drops Foodie Flavours Pineapple Extract, (other brand ¾ -1tsp), or ½ tsp Bailey's.
**Timings - 1 hour 30 mins total time based on making cocoa or coconut covered cake truffles. Chocolate coated ones will take about 2 hour 30 mins, with about 30 minutes for melting and dipping, and 30 minutes chilling for chocolate to set. But you might be quicker than me.
Other Valentine's Day recipes.
Recipe Yield - makes about 40 cake truffles, if you roll them the recommended size. Use the listed ingredient amounts as a guide, to make less or more truffles, according to however much leftover ingredients you have.
Christmas Recipes Page
**Note you can opt to print the recipe card, with/without the process, or note photos.
Try some real chocolate truffles like above, by making your own chocolate ganache. Or, a quicker way, with healthy Almond Truffles, that I reviewed (see below), or Tasty Cue's Chai Truffles I reviewed.
Nutritional Information - I am not a qualified nutritionist and all values are approximate. 1 serving is 1 cake truffle, from a yield of 40 truffles, using all of the ingredients listed. Make more or less truffles, these values will change. Not using chocolate will also reduce the nutritional values. These values are calculated via MyFitnessPal.com.
Nutrition Facts
Tropical Pineapple Coconut Cake Truffles With Leftovers
Serving Size
1 Truffle
Amount per Serving
Calories
127
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Sodium
9
mg
0
%
Potassium
3
mg
0
%
Carbohydrates
16
g
5
%
Sugar
7
g
8
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.