All recipes, Baking, Dessert

Coconut raspberry chocolate cake

April 27, 2015

Need a quick and easy dessert to whip up for Mother’s Day weekend? This chocolate cake is delicious and I promise you super easy to make.. It’s full of raspberries, coconut and white chocolate plus decadent chocolate cake,  6 smart points per serving..


Coconut raspberry chocolate cake
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
6sp/3pp per serving
  • 1.5 cup chocolate cake mix (such as Betty Crocker or Duncan hines)
  • 1 egg
  • 2 Tbsp apple sauce
  • 3 Tbsp water
  • ¼ cup plain or vanilla non fat greek yogurt
  • 1 cup fresh raspberries
  • ¼ cup + 1Tbsp coconut flakes (I used Bob's red mill unsweetened coconut flakes)
  • 3 Tbsp white chocolate chips
  1. Preheat oven to 350F, spray a 9 inch square baking dish and set aside.
  2. Using a electric mixer beat together your cake mix, egg, apple sauce, water and yogurt. Beat for 2 minutes on medium speed.
  3. Stir in your ¼ cup coconut flakes, leave the Tbsp for topping.
  4. Pour cake batter evenly into your baking dish, spread out raspberries on batter then top with remaining coconut and the chocolate chips.
  5. Bake in oven for 30-35 minutes, let cool and cut into 12 squares. Each square is 6SP or 3PP
  6. Nutritional info per square (not incl raspberries) Calories 132...Fat 4.2g...Sat fat 2.7g...Carbs 20.2g...Fiber 0g..Sugars 13.1g.. Protein 2.3g





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