I didn't know true love until I discovered what happens when you blend cake and frosting together and dip it in chocolate.

It's called a cake pop. It's the love child of a truffle and layered cake. And a lollypop. I'm completely obsessed. I want to make every flavor combination possible, wear them as jewelry, and sleep with them at night. They're the best invention ever.

Cake pops are nothing new. We've seen them at Starbucks and trending on Pinterest. You can even buy them on Etsy. But let me tell you, there is nothing like making them from scratch with quality ingredients. They are SO delicious and surprisingly simple.

You can make these with any type of chocolate and any flavor of filling. I was craving something decadent so I used my favorite chocolate cake, chocolate buttercream, coconut, and bittersweet chocolate. If you want a shortcut you can use a box cake, but I wouldn't recommend using store bought frosting. Homemade frosting makes all the difference. If my combination seems too rich (words I don't understand), try using a coconut or vanilla cake. Or use white chocolate for dipping.

You'll need to get crafty, and a little messy. There are a lot of players in the making of a cake pop. But the steps are worth the trouble, trust me.

These cake pops make adorable gifts and party favors; wrapped in cellophane with a ribbon. They look charming lined up on a dessert tray. Or you fill up a mason jar with sand and arrange a cake pop bouquet. You could also eat them while binge watching Netflix...like I did.

For all cake pops you'll need:

Lollypop sticks
Mason jar or deep glass for dipping chocolate
Parchment paper
An ice cream scoop
Something to stand the cake pops in. You can purchase something made specifically for cake pops. I use egg cartons.
Baked cake layers
Frosting (about 1 1/2 cups)
A bag of good quality chocolate chips or chocolate bars. I use Ghirardelli for everything.

Bittersweet Chocolate Coconut Cake Pops

Makes about 18 to 24 cake pops

My favorite Chocolate Cake

Makes two 9" inch rounds

2 cups all purpose flour
3/4 cups good quality cocoa (for high altitude increase by 1/4 cup)
1 tsp baking powder (for high altitude decrease by 1/4 to 1/2 tsp)
1 tsp baking soda (for high altitude decrease by 1/4 to 1/2 tsp)
1/2 tsp kosher salt
1 cup unsalted butter at room temperature
1 3/4 cups sugar (for high altitude decrease by 1 to 2 tablespoons)
2 tsp vanilla
2 eggs at room temperature (for high altitude add 1 egg)
1 1/3 cups whole milk
2 tablespoons brewed coffee (for high altitude increase 2-3 tablespoons)

Preheat your oven to 350°F (for high altitude 375°F). Butter and flour two 9" cake pans.
In a medium bowl sift together flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream sugar and butter, on medium high speed, till light and fluffy. About 3-5 minutes.
On low speed, add vanilla and eggs, one at a time. Mix till combined, scraping the bowl as needed.
On low speed, add 1/2 of the dry ingredients, followed by 1/2 of the milk. Repeat. Mix until smooth but do not over beat.
Evenly distribute the batter between cake pans.
Bake 20-25 minutes, till a tester comes out clean. Allow to cool for 10 minutes. Transfer to a wire rack to cool completely.

* Baker's Note: For precise altitude adjustments see here.

Milk Chocolate Buttercream Frosting

Makes 1 1/2 cups

1/4 cup unsalted butter, at room temperature
3 tablespoons whole milk
1/3 cup sweet ground cocoa, I use Ghirardelli
2 1/2 cups powdered sugar, sifted
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

In a medium saucepan, combine milk, sweet ground cocoa, and butter. Stir over low heat until butter has melted. Add the powdered sugar, salt and vanilla. Beat until smooth.

1/2 cup sweetened shredded coconut, plus more for garnish.

Make the Cake Pops

If you want your cake pops laying down with the stick facing up, prepare a baking sheet lined with parchment paper. If you want them like lollypops, punch holes in a couple of egg cartons using a lollypop stick, about 2-3" apart.
Place the cooled cake layers in a large bowl.
Add the prepared frosting and 1/2 cup shredded coconut.
With a handheld mixer, blend the cake, coconut, and frosting together until smooth. About 1 minute. Don't over mix.
Chill the mixture for about 45 minutes. You want it firm enough to hold its shape when rolled into a ball.
Melt the chocolate over a double broiler or in the microwave. Pour the melted chocolate into a mason jar or deep glass.
Working with one at a time, use an ice cream scoop to scoop balls about 1 1/2" in diameter. Roll with your hands to create a nice shape.
Place a lollypop stick into the center of the cake ball, about 3/4 of the way through.
Holding the end of the lollypop stick, dip the cake ball into melted chocolate, covering the entire surface. Allow the excess chocolate to drip off.
Sprinkle with extra coconut.
Place the cake pop stick up on parchment lined baking sheet or stick down in an egg carton. Chill for 15 minutes.
Cake pops will be good for one week, stored in an airtight container.