Rum Coconut Balls
Rum Coconut Balls
Cake Balls
- 1 Sunnyland Round Rum Cake or 2 Sunnyland Rum Cake Loafs
- ½ Small Can Sweetened Condensed Milk
- White Chocolate Almond Candied Coating
- 1 ½ teaspoon Rum Extract
For Topping
- Chopped Sunnyland Pecan Pieces
- Shredded Sweetened Coconut
Directions:
- In large bowl, crumble entire rum cake into a fine crumb mixture.
- Drizzle half can of sweetened condensed milk over mixture.
- Form into small balls and place on parchment lined cookie sheet. Refrigerate for 30 minutes.
- Melt half of white choc candied coating for 1 minute in microwave. Once melted add Rum Extract and stir.
- Drop each refrigerated rum ball in melted chocolate, using two spoons helps with dipping process.
- Place each coated rum ball on parchment sheet and top with pecan pieces and shredded coconut.
Makes around 25-30 balls, should be good up to two weeks if refrigerated.
A store bought rum cake or personal rum cake recipe would be fine too, you will need a full sized cake cooled for crumbling rum balls. Here’s a good rum cake recipe if needed, omit glaze.
December 11, 2025
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Recipe by Staci Willson
Products Used
This recipe uses our popular Rum Crunch Cake to make festive cake balls, adding to the sweetness with extra coconut, white chocolate and a pecan pieces topping.
Tags: Desserts, Pecan Recipes