Piña Colada Cake Truffles

Cake:

1. Heat oven to 350°F. Grease 8" (20cm) round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
4. Add egg, mixing until thoroughly combined. Mix in piña colada flavouring, vanilla, and salt.
5. Starting and ending with the flour mixture, add dry ingredients and buttermilk to butter mixture alternately. With mixer on low speed, mix until combined, being careful not to overmix. Scrape down bowl as necessary after each addition.
6. Pour batter into prepared cake pan, smoothing the surface with an offset spatula or the back of a spoon.
7. Bake for about 20 minutes. The cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
8. Leave cake in pan for 10 minutes, then turn out onto wire rack to cool completely.

Piña Colada Cream Cheese Frosting:

1. While your cake is cooling, let’s make the piña colada cheese frosting.
2. In a medium bowl with a handheld mixer, beat together cream cheese and butter until smooth.
3. Sift confectioners’ sugar into dairy mixture, then add piña colada flavouring and salt. Mix until combined, scraping down bowl as necessary.

Assembly & Decoration:

1. After your cake is totally cool, crumble it into tiny pieces into a large bowl. You’re wanting to turn the cake into very fine crumbs.
2. Pour in sprinkles, then add frosting a couple tablespoons at a time, mixing throughout with your hands. The texture should be moist but not overly wet—kinda like a fudgy brownie. Stop once you reach this consistency. (Or, hey, add all of the frosting! We actually did because we were in the mood for eeeextra moist cake truffles. You are the boss of your cake truffles—do what you want!)
3. Line a rimmed baking sheet with wax paper.
4. Form piña colada mixture into balls that are about 1 ½ tablespoons each, placing each on lined baking sheet. (A cookie scoop is super helpful here.)
5. Once all truffles have been formed, place baking sheet in refrigerator to chill for 30 minutes.
6. While truffles are chillin’, it’s time to make the dipping chocolate. In a heatproof bowl, melt chocolate in microwave in 30-second increments until it’s mostly melted. Add coconut oil, mixing to combine and melt the rest of the chocolate. Mixture needs to cool down some but remain pourable.
   NOTE: If you dip really cold truffles into really warm chocolate, there’s a high likelihood that your chocolate coating will crack.
7. Take nekkid truffles out of fridge. Line another baking sheet with wax paper. Pour dipping chocolate into a glass or mug.
8. Gently dunk a bare truffle into chocolate while supporting truffle with a fork.
9. Hold truffle above glass and allow excess chocolate to drip off. Gently scrape back of fork across edge of glass to remove any other excess.
10. Gently place on lined baking sheet. Sprinkle truffle with shredded coconut.
11. Repeat until you’ve created all of your truffles.
12. Once all truffles have been dipped, put them in the fridge for 15 minutes for coating to harden.