White cake mix/ingredients called for per instructions on box
Vanilla Frosting
4 1/2 tsp. coconut extract - divided
1 cup sweetened shredded coconut
1/3 cup sliced almonds
1 24 oz. pckg. chocolate almond bark

Combine ingredients for cake mix and add 3 tsp. coconut extract. Mix according to instructions and bake according to directions. Mix remaining 1 1/2 tsp. coconut extract with frosting.

When cake is done, crumble the cake and mix with frosting. Add shredded coconut and almonds. Form into large ball and cover.

Refrigerate for 2 hrs. or 45 min. in the freezer. Can be refrigerated overnight if necessary.

Melt chocolate almond bark over low heat, stirring constantly. Once it is completely melted, turn burner to lowest setting.

Make 1 inch ball of cake mixture rolling between your hands. Drop into melted chocolate and roll around until well covered. With 2 forks, remove from mixture and set on wax paper to cool. Repeat this step until mixture is gone.

Makes about 60-70 bon bons.

Submitted by: Mandy Kinnaman