White Chocolate Coconut Truffles

                                                                                                                                           

White cake, baked in a 9×13 pan, cooled

3/4 cup coconut milk

1/4 cup sweetened condensed milk

1 cup sweetened coconut

Candy melts or white chocolate

Cover a large baking sheet with parchment paper or waxed paper. Set aside.

In a large bowl, crumble the baked cake. Add in the coconut milk, sweetened condensed milk and coconut. Using your hands, combine all the ingredients. Form the mixture into balls and place on the prepared baking sheet. Refrigerate for at least 1 hour.

Melt the candy melts or white chocolate. Dip the balls in the coating and return to the tray to harden. Refrigerate until ready to serve. (These taste best after being refrigerated overnight!)