What to do with cake crumbs???. . . Make Coconut Cake Truffles. That's right. These are quite similar to Snowballs but use leftover cake instead of oatmeal. When I finished making the Lamingtons there were quite a few scraps from trimming the sides, top and bottom from the cake. The scraps are perfectly good but not very appealing to serve as a dessert. Of course, we could have picked at the scraps until they were gone or the crows would have gladly devoured them. But a better use of cake scraps would be to turn them into another dessert.
There is really no recipe for this as you have to eyeball the amounts from the leftover cake. I had about 2 cups of crumbs when I ground the cake in the blender so I judged the remaining ingredients by that. So I'll use those approximate measurements for this recipe.
I let the cake scraps dry for a day before I ground them into crumbs.
Coconut Cake Truffles
2 cups cake crumbs made from left over cake scraps or stale cake
½ cup fine or medium shred coconut
½ cup left-over ganache, frosting or chocolate syrup, approximately
½ teaspoon vanilla
Extra coconut for rolling truffles
Mix the crumbs, coconut and enough ganache, frosting or chocolate syrup to bind everything together. Use more or less of the chocolate ganache/frosting/syrup as needed to make a nice soft pliable mixture. Add the vanilla. Form into bite-sized balls and roll in coconut to cover the surface.
Store the cookies in an airtight container. Makes 18-24 Coconut Cake Truffles.
Grind the cake and measure the resulting crumbs.
Add the coconut and any chocolate syrup, icing or ganache.
Mix all the ingredients together and add the vanilla.
Roll the mixture in small bite sized balls and roll in the extra coconut.
Store the cookies in an airtight container.
A great treat from leftovers.