Mix the cake batter. Pour the cake mix, egg whites, vegetable oil, and water into a large bowl. Use a whisk to incorporate the ingredients.
Bake the cake. Spray a 9x13” cake pan and pour the cake batter into it. Bake at 350F for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Crumble it up. Once the cake is finished baking, remove it from the oven and use a fork to crumble the cake up into small pieces.
Form the cake balls. Add the frosting to the crumbled cake mix a little bit at a time until it is well incorporated. Use clean hands to form balls of cake ball batter. They should contain between 1-2 tbsp of cake and frosting mixture each. Place the cake balls on parchment paper on a baking sheet.
Let the cake balls chill. Place the baking sheet of Coconut Cake Balls into the freezer. Allow them to chill for 45 minutes.
Melt the chocolate chips. Place the white chocolate chips in a microwave safe bowl with a small amount of vegetable oil. Heat the chocolate chips at 20 second intervals, stirring between each interval until just melted.
Coat with chocolate. Place the cake balls into the melted chocolate. You can either pierce them with a skewer or place them on a spoon and roll them in the chocolate. Don’t worry about making them look pretty. You’re going to coat them in coconut.
Roll in coconut. Immediately after dipping in chocolate, roll the cake balls in coconut flakes. The melted chocolate will work as glue to help the coconut stick.
Enjoy! Allow them to rest for 5-10 minutes so that the chocolate has time to solidify. Serve and enjoy!
