Coconut Cream Dump Cake
Oh honey, if you’ve ever wanted to feel like you’re lounging on a tropical beach with a frosty drink in hand—but without the hassle of packing a suitcase—this Coconut Cream Dump Cake is your passport to paradise!
It’s the kind of dessert that makes you think, “Wow, did I just whip up an island vacation in my oven?” Spoiler alert: Yes, you did.
Now, let’s talk about why this cake is basically the baking equivalent of wearing sunglasses indoors—it’s easy, it’s effortless, and it makes you look fabulous.
With just a few ingredients (and none of that fussy mixing or measuring), you’ll have the perfect dessert ready to wow your guests—or, let’s be honest, just yourself.
Coconut milk, shredded coconut, a box of cake mix… I mean, this is the kind of simple that gives you more time to put your feet up while the oven does all the heavy lifting.
The hardest part? Waiting for that heavenly coconut aroma to waft through your kitchen!
But let’s not kid ourselves—it’s not just about the ease. This cake is *decadent*. With every bite, you’re diving into creamy, buttery, coconutty goodness that transports you straight to the tropics. You might just start answering emails with, “Aloha!” after your first slice.
So, grab your ingredients, channel your inner island diva, and let’s get baking!
Coconut Cream Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box white cake mix
- 1/2 cup butter melted, so your cake has that golden glow
- 1 cup shredded coconut because we’re fancy like that
- 1/2 cup sweetened condensed milk liquid gold, let’s be honest
Instructions
- Preheat your oven to 350°F (175°C). You know the drill—this cake isn’t going to bake itself!
- In a greased 9x13-inch baking dish, pour and spread the coconut milk like you’re giving your cake a coconut milk spa treatment.
- Drizzle the sweetened condensed milk over the coconut milk. It’s basically dessert rain.
- Sprinkle the dry white cake mix evenly over the liquids. Be generous! This is a cake, not a science experiment.
- Drizzle the melted butter over the cake mix like a pro. Butter makes everything better.
- Sprinkle that shredded coconut on top like you’re channeling your inner beach bum.
- Bake for 45-50 minutes, or until the top is golden brown and bubbly like a mini coconut volcano!
Notes
Nutrition
Diva's Little Extras
Chocolate Coconut Cream Dump Cake:
Add 1/2 cup of chocolate chips before baking for a coconut-chocolate love affair.
Pineapple Coconut Cream Dump Cake:
Dump (pun intended) 1 can (20 oz) of drained crushed pineapple on top of the coconut milk. Tropical overload!
Almond Coconut Cream Dump Cake:
Add 1/2 teaspoon of almond extract to the coconut milk and sprinkle 1/2 cup of sliced almonds on top. Fancy and fabulous!
Presentation Suggestions:
Garnish with Toasted Coconut:
Toast some shredded coconut and sprinkle it over the cake before serving. A little extra crunch never hurt anyone!
Serve with Whipped Cream:
Because more cream is always a good idea. Your dessert plate just leveled up.
Add Tropical Fruits:
Slice up some fresh pineapple or mango and toss it on the plate for that *wow* factor. Your cake just went gourmet.
Ready to whip up a slice of paradise? Try this Coconut Cream Dump Cake, and don’t forget to sprinkle on some toasted coconut for extra flair!
Your taste buds will thank you, and your kitchen will smell like a tropical getaway.
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