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Coconut Cream Dump Cake

Escape to a tropical paradise with this ridiculously easy Coconut Cream Dump Cake! Loaded with creamy coconut milk and sweetened condensed milk, this cake is the perfect blend of rich, coconutty goodness and laid-back island vibes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 390 kcal

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

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Nutrition

Calories: 390kcalCarbohydrates: 48gProtein: 4gFat: 22gFiber: 2gSugar: 34g
Keyword No-Bake Coconut Cream Dump Cake, No-Bake Coconut Cream Dump Cake Recipe
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