Fresh seasonal berries were my inspiration for this cake, well, along with a packet of shredded sweet coconut that was just begging to be used in some recipe. A chocolate twist is a must in my desserts – I subscribe to the school that chocolate makes everything better. Finally, using the all-purpose baking mix (I got it at Whole Foods) makes the job easy if you don’t have a lot of time to whip up your own. Hopefully, this coco choco berry cake will surprise the most demanding taste buds.
Serves 10
Ingredients:
- 1 cup chocolate chips
- 1/2 cup milk
- 1 cup strawberries finely chopped
- 1 cup blueberries
- 2 cups all purpose baking mix (I like Arrowhead Mills)
- 1.5 cup shredded sweet coconut
- a pinch of salt
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil or 2/3 cup apple sauce
- 4 tbsp honey
- 1 tbsp greek yogurt
- 1 tsp vanilla extract
Directions:
1. 
Preheat the oven to 350F. Coat a square cake pan with non-stick cooking spray.
2. Melt 1 cup of chocolate with 1/2 cup of milk and 1 tbsp of honey in the microwave. Stir and set aside into an ice bowl, for faster cooling.
3. Cut strawberries into small pieces and set aside in a bowl, along with blueberries.
4. In a medium bowl, combine the baking mix, coconut, and salt. Mix well.
5. In a large bowl, beat the eggs, vegetable oil, 3 tbsp honey, yogurt and vanilla extract. Fold in the melted chocolate, mix on a high setting to get everything smooth.
6. Add the dry mixture into the liquid mixture slowly, in parts, and mix on low to medium setting. Fold in the berries, stir.
7. Pour the cake into the cake pan.
8. Bake at 350F for 35-40 minutes or until a wooden pick comes out clean. Let the cake cool for 15 minutes before serving, sprinkled with coconut.
9. Cover with chocolate frosting if desired before you sprinkle with coconut.
