Being the frugal gal I am, I hate to throw out anything unless it absolutely has to be tossed! Sometimes things get a little wrinkled, like fruit, or dried out, like bread, and you can re-invent them into something else, and no one has even a clue~~that’s what I love about this~~you’re not only saving money, stretching those hard-earned bucks further, but those eating the ‘new’ dish probably think you started from scratch with some thing ‘fresh’~~hey, for now, it’s just between you and me~~my lips are sealed!
This chocolate cake was at one time mini-muffins~~since they weren’t eaten within a couple of days, they were, alas, getting dried out~~so now they’ve been reinvented into something totally different~~with just a few ingredients, you now have chocolate bites with roasted coconut.
- Oven on Broil
- 1 1/2 cups shredded sweetened coconut
- 4-5 cups crumbled cake (day old, kind can vary, remove icing if on cake)
- 1 1/4 cup whipped cream cheese (room temperature)
- Chocolate Ganache
- Line a cookie sheet with parchment paper. Turn oven to broil. Spread coconut on the cookie sheet and about 8-10 inches from the broiler. Brown the coconut a few minutes. Take a spatula and blend and mix to brown evenly. Remove and let cool.
- Put the cake in a mixing bowl and crumble well. Add the cream cheese and work into the cake crumbles. Roll into balls a little smaller than a golf ball.
- Take the coconut and press into the balls well around all sides. Drizzle on the chocolate ganache. Put in refrigerator about an hour to 'set'. Ready to serve!