Crumble the cake. For a finer texture, rub the cake through a grater.
Toast the desiccated coconut in an oil-free pan until lightly browned. Transfer to a shallow bowl and cool.
Mix together the softened butter and confectioner’s sugar to make the icing that will bind the cake balls. Stir in the coconut cream. Add the green food color and pandan flavor. Stir until the coloring is even.
Stir the crumbled cake and icing together. Form the mixture into balls about an inch-and-a-half in diameter.
Roll the cake balls in the toasted desiccated coconut.
Drop the cake balls in paper cups. Keep in the fridge, in a covered container, until serving time.