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

6sp/3pp per serving
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Baking
Servings 12


  • 1.5 cup chocolate cake mix such as Betty Crocker or Duncan hines
  • 1 egg
  • 2 Tbsp apple sauce
  • 3 Tbsp water
  • 1/4 cup plain or vanilla non fat greek yogurt
  • 1 cup fresh raspberries
  • 1/4 cup + 1Tbsp coconut flakes I used Bob's red mill unsweetened coconut flakes
  • 3 Tbsp white chocolate chips


  • Preheat oven to 350F, spray a 9 inch square baking dish and set aside.
  • Using a electric mixer beat together your cake mix, egg, apple sauce, water and yogurt. Beat for 2 minutes on medium speed.
  • Stir in your 1/4 cup coconut flakes, leave the Tbsp for topping.
  • Pour cake batter evenly into your baking dish, spread out raspberries on batter then top with remaining coconut and the chocolate chips.
  • Bake in oven for 30-35 minutes, let cool and cut into 12 squares. Each square is 6SP or 3PP
  • 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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