- Ingredients:
- 1 box vanilla cake mix
- 1/2 cup coconut oil, melted
- 3 large eggs
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Extra shredded coconut for rolling
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, melted coconut oil, eggs, coconut milk, and shredded coconut. Mix until smooth and well combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool completely in the pan.
- Once cooled, crumble the cake into a large bowl. Add the powdered sugar, lemon juice, and vanilla extract. Mix until well combined.
- Scoop out small portions of the mixture and roll them into bite-sized balls. Roll each ball in extra shredded coconut to coat.
- Place the cake bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up before serving.
Kcal: 120 kcal | Servings: 24 bites
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