1. Place the crumbled stale chocolate cake, condensed milk, coconut (A), raspberry jam, and cocoa powder in a bowl and mix to combine.
2. Roll the mixture into balls, then roll them in the coconut (B).

Notes:

• This recipe utilises stale, leftover chocolate cake.
• Store the coconut cake truffles in an airtight container at room temperature for up to 2 weeks.