For the cake

1. Preheat oven to 350. Grease and flour cake pan.
2. Mix the pudding mix into the cake mix, then add the eggs, oil and water. Add the same quantity of milk as water and stir until smooth.
3. Bake according to package instructions, or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before removing from cake pan.
4. Once completely cool, crumble the cake into small pieces.

For the ice cream

1. In a bowl, mix the cold whipping cream with the cold milk, sugar and one packet of the Curious Creamery German Chocolate Ice Cream Cake mix.
2. Whisk for 3-5 minutes, or until the mixture is thick and creamy.
3. Fold in the coconut, pecans and crumbled coconut cake.
4. Pour into a cake pan, cover and freeze in the freezer for 2-6 hours or until hard frozen.

For the cake balls

1. Once the ice cream is frozen, use an ice cream scoop to form 2-inch balls of ice cream, and place them on a chilled baking pan. (You need to work quick and form the balls well or they will melt and/or fall apart)
2. Carefully place a cake pop stick into the balls, then return them to the freezer for another 1-2 hours or until frozen solid.
3. Melt the chocolate or vanilla melting chips according to package instructions (I just used the microwave).
4. Carefully coat each cake ball with the melted chocolate, then sprinkle with some coconut on top. Return the cake balls to the chilled pan until the chocolate has hardened.
5. Store in an airtight bag or container for up to 2 months.