Bake white or chocolate cake as directed in 9 x 13 pan. After cooling cut into squares and freeze.

Mix 1/2 can of Hershey Chocolate with 1/2 can cold water. Dip all sides of frozen cake into chocolate mixture and then roll into fine bakers coconut and refreeze cakes.

P.S. can also use different flavors of cake and dipped in jello gelatin that has been mixed as directed on package and cooled but not set.