Marilyn, here's what I do - whether you use real or from a can, use the same amount
1 cake, baked according to directions and grated over a large bowl
16 oz can frosting, divided
Two 14-oz bags shredded coconut
Heat 1 cup of frosting (3/4 of a can) about 20 seconds in the microwave until runny. Add to cake crumbs and, using a mixer, blend until cake is completely incorporated and no streaks of frosting show. Cover and refrigerate at least 3 hours.
Using a small scoop, make balls about 3/4" to 1" in diameter, rolling them in your hands to shape into a ball. Place close together on a waxed paper covered baking sheet. Freeze 2 hours.
Heat the rest of the frosting in a double boiler or heavy pan until just runny but not hot. It needs to be thin enough to coat the balls without heating too much. Quickly dip cake ball and place on wire rack a couple of minutes to drip excess of before rolling them in coconut. Cover with plastic wrap to keep the coconut from drying out and refrigerate 1 hour.
Notes:
One 7-oz package of coconut covers 36 1" balls.
To use homemade frosting, this recipe equals a 16-oz can of frosting:
8 oz cream cheese, room temp
1/2 cup butter, softened
1 tsp vanilla
2 tsp milk
2 cups powdered sugar, sifted
