1. Crumble cooled cake into bowl, spoon icing over top of cake bits and mix by hand to incorporate.

2.

Form into balls of cake and gently place on parchment or wax paper to set in refrigerator or freezer for at least 30 minutes to firm.

3.

Warm Caramel Sauce to bring to a liquid state and dip half of the cake ball into caramel sauce.

4. Immediately dip sticky caramel–side of cake ball into toasted coconut; set aside to repeat batch.

5. Melt chocolate with shortening in double boiler (make your own with a 2-quart pan and a heat-resistant bowl) or microwave, stirring frequently to combine.

6.

Drizzle chocolate in striped pattern on top of coconut shreds.

7.

Place in airtight container in refrigerator or freezer atop candy wrappers, parchment paper, or wax paper.

Let sit at room temperature for about 20 minutes before serving.