Colorful Cake Pops with Mascarpone & Nutella

Put 90 ml of water and the butter into a small pot and heat until the butter is melted. Add the baking cocoa and stir well.

Sift the flour with baking powder, baking soda, and salt into a bowl and mix in the shredded coconut.

Beat the egg with the sugar until frothy on the highest setting. Reduce the speed and alternately stir in the flour mixture, the cocoa mixture, and the yogurt, spoonful by spoonful. Pour the dough into a small, parchment-lined pan and bake in the preheated oven at 180 °C for approx. 15–20 minutes. Let cool completely on a wire rack.