Ingredients
- 1 box vanilla cake mix (about 400 g)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup fresh raspberries, lightly mashed
- 1 1/2 cups shredded coconut
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Extra shredded coconut for coating
Instructions
- Preheat oven to 180°C (350°F) and prepare a baking pan.
- Mix cake mix, eggs, oil, and water until smooth.
- Fold in mashed raspberries gently.
- Pour batter into pan and bake for 25–30 minutes.
- Let cake cool completely, then crumble into fine crumbs.
- Whisk powdered sugar, milk, and vanilla to form a glaze.
- Mix glaze into cake crumbs until mixture holds together.
- Roll into small balls and coat with shredded coconut.
- Refrigerate for at least 30 minutes before serving.
Notes
- Drain frozen raspberries well if using instead of fresh.
- Add milk gradually if mixture is too dry.
- Chill thoroughly to help maintain shape.
- Try dipping in white chocolate for extra sweetness.
- Store refrigerated for best texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
