• 230g store bought sponge cake
• 1 lime
• 1/2 cup shredded coconut
• 2 cups white chocolate melts (you can use milk chocolate too)
• 12 wooden paddle pop sticks
• Pink food colouring, to tint
• Sprinkles and pink and silver cachous, to decorate

What to do:

1. Tear cake into tiny pieces into a large bowl. Finely grate the zest of the lime onto the cake. Add coconut and stir to combine.
2. Melt 1/2 cup white chocolate melts in a microwave safe bowl in the microwave on low power for 30 seconds at a time, stirring and repeating until melted. Stir into cake mixture. Then use your hands to mix together.
3. Roll tablespoons of mixture into small bite size balls, using your hands, and squeeze the mixture tightly together. Insert a paddle pop stick into each of the balls.
4. Place remaining chocolate into a large microwave safe bowl and repeat the chocolate melting process as at step 2. Add a few drops of colouring to tint chocolate pale pink, or leave it white.
5. Dip one ball at a time into chocolate to coat completely. Immediately sprinkle with decorations. Place onto a baking paper lined tray. Repeat with remaining balls. Set aside for 30 minutes to allow chocolate to set. If it's a hot day, place them in the refrigerator for 10 minutes to set the chocolate hard.
6. Serve in vases or on platters.

TIP: You don't just have to use sprinkles or cachous to decorate your cake pops - try desiccated coconut, nuts or even different types of lollies. Yum!