This coconut raspberry chocolate cake is the kind of showstopper that tastes like it came from a fancy bakery but is completely doable in your own kitchen. The combination of deep chocolate, tart raspberries, and toasty coconut creates layers of flavor that work together beautifully. It’s rich and satisfying, so a smaller slice genuinely hits the spot. Whether you’re celebrating something special or just want a weekend baking project that delivers serious results, this cake is worth every minute.
- Swap: Use coconut oil in place of vegetable oil in the batter to reinforce the coconut flavor throughout.
- Make-ahead: Bake the cake layers a day ahead and wrap tightly in plastic wrap; frost and assemble the day of serving.
- Storage: Store covered in the refrigerator for up to 4 days; bring to room temperature for 30 minutes before serving.
- Variation: Swap raspberries for cherries or sliced strawberries for a different fruit-and-chocolate combination.
- Serving: Serve with a small scoop of coconut sorbet or a light dusting of powdered sugar and a few fresh raspberries on the plate.
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
Ingredients
- 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
Instructions
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Preheat oven to 350F, spray a 9 inch square baking dish and set aside.
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Using a electric mixer beat together your cake mix, egg, apple sauce, water and yogurt. Beat for 2 minutes on medium speed.
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Stir in your 1/4 cup coconut flakes, leave the Tbsp for topping.
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Pour cake batter evenly into your baking dish, spread out raspberries on batter then top with remaining coconut and the chocolate chips.
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Bake in oven for 30-35 minutes, let cool and cut into 12 squares. Each square is 6SP or 3PP
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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
