Toasty, crisp coconut, brightly-colored sprinkles, and CAKE BATTER-infused white chocolate make up this heavenly sweet confection!
If you’re as big of a fanatic as I am when it comes to those rich, chocolatey, mouth-wateringly sweet coconut haystacks you buy in the specialty candy shops, then I’m sure you’ll go absolutely cuckoo for these…
Cake Batter Coconut Haystacks!
If you’re not too familiar with coconut haystacks, head on over to my recipe post for the original candy shop Coconut Haystacks.
While there’s definitely nothing wrong with the original, I decided that the world needed a cake batter version. One with bright multi-colored sprinkles, smooth and velvety white chocolate, and all the goodness of cake batter.
Like the original, these coconut haystacks are unbelievably easy to make. With only 5 ingredients, these simple drop candies take barely any time at all to throw together.
However, if you really want to get the best taste and texture, follow these tips:
1. To get the authentic texture, make sure you use the right shred of coconut. I found this finer shredded coconut in the bulk aisle of a local grocery store (New Seasons), but I’m sure you could find it in other stores!
2. TOAST THE COCONUT! Whatever you do, do NOT skip this step!!! It makes ALL the difference in the world! Not only in the nice crisp texture it provides, but it also amplifies its flavor 100 times more!
Now that you’ve got all the insider tips, get to bakin’!

Cake Batter Coconut Haystacks
Ingredients
- 1 cup finely shredded unsweetened coconut*
- 8 ounces white chocolate chips
- 1 Tablespoon vegetable oil
- 2 Tablespoons yellow cake mix
- 2 Tablespoons sprinkles
Instructions
- Preheat oven to 400ºF.
- Pour coconut into an even layer on a baking sheet and toast in the oven for 3-4 minutes until lightly browned, watching closely so it doesn't burn. Remove pan from oven and allow to cool.
- Heat chocolate chips in microwave for one minute. Remove and stir in vegetable oil. If mixture is still lumpy, return to microwave for 15-20 more seconds, remove from microwave and stir until smooth. Stir in yellow cake mix. Add shredded coconut and sprinkles and continue stirring until fully incorporated.
- Using a small cookie scoop (or two spoons), drop mixture onto a parchment-lined baking sheet. Add more sprinkles on top, if desired. Refrigerate until chocolate has set, about 20 minutes.
2 comments
[…] Hands down. And since I already know that they taste PHENOMENAL together (check out my recipe for Cake Batter Coconut Haystacks!), I figured it was time to introduce this world to a new […]
[…] If you still can’t get enough of these coconut haystacks, check out my recipe for Cake Batter Coconut Haystacks! […]