Description
A delicious and guilt-free dessert that combines the flavors of chocolate, coconut, and almonds in a moist poke cake.
Ingredients
- 2 cups chocolate cake mix
- 1 cup unsweetened applesauce
- 1 cup water
- 1/2 cup shredded coconut
- 1/2 cup almond slices
- 1 cup light whipped topping
- 1/4 cup chocolate syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the chocolate cake mix, applesauce, and water. Mix until well combined and smooth. Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- In a small bowl, mix together the chocolate syrup, cocoa powder, and almond extract. Pour this mixture evenly over the cake, allowing it to seep into the holes.
- Sprinkle the shredded coconut and almond slices over the top of the cake.
- Spread the light whipped topping evenly over the cake. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Cut into squares and serve chilled.
Notes
- For a richer flavor, substitute half of the water with brewed coffee.
- For a fun twist, add a layer of chopped dark chocolate or mini chocolate chips on top of the whipped topping before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg