This is another use for coconut pound cake that doesn’t drop beautifully from the pan.
1 cup pareve whip
7 ounces semisweet chocolate
Coconut pound cake
Heat whip and chocolate in microwave and stir until smooth. Break off ¼ cup size pieces of cake and roll into balls. Stick with a wooden skewer and dip into melted chocolate covering all sides. Cover a cookie sheet with waxed paper and place chocolate-dipped coconut balls on the waxed paper. When all done, refrigerate until set and store in refrigerator when not serving. Makes about 2 dozen coconut balls.