Golden Coconut Dump Cake with Toasted Coconut on Top
This coconut dump cake has a soft pudding layer beneath a golden cake-mix topping. Shredded coconut bakes into the filling, while toasted coconut added after baking gives each serving a little crunch. It’s good warm on its own and especially nice with a spoonful of lightly sweetened whipped cream.
The pudding layer needs one small departure from the usual dump-cake method: whisk the pudding mix with milk before it goes into the pan. After that, the cake is assembled in layers. There’s no cake batter to mix and no need to stir the layers together.
Ingredients and equipment
Yield: About 12 servings
Prep time: About 15 minutes
Bake time: 45 to 55 minutes
Total time: About 1 hour 10 minutes, plus cooling time
Use a 9-by-13-inch (23-by-33-cm) baking dish, a mixing bowl, a whisk, and a small skillet or baking sheet for toasting the coconut.
For the cake
- 2 packages instant coconut cream pudding mix, 3.4 ounces (96 g) each
- 3 cups (710 ml) cold whole milk
- 1 cup (about 85 g) sweetened shredded coconut
- 1 box yellow cake mix, about 15.25 ounces (432 g)
- 3/4 cup (170 g) unsalted butter, melted
For the finish
- 1/2 cup (about 40 g) unsweetened coconut flakes or sweetened shredded coconut, for toasting
- Whipped cream, optional
Check the pudding package before you start. This recipe calls for instant pudding mix, not cook-and-serve pudding. Coconut cream pudding gives the filling its coconut flavor; the shredded coconut adds texture. If you use sweetened shredded coconut for the toasted finish, watch it closely because it can brown quickly.
How to make the coconut dump cake
1. Prepare the pudding layer
Heat the oven to 350°F (175°C). Lightly grease the baking dish.
Whisk the instant pudding mixes with the cold milk for about 2 minutes, until the mixture begins to thicken. Stir in the 1 cup of shredded coconut, then spread the pudding evenly in the prepared dish.
The pudding will continue to set as you work. It doesn’t need to be firm before you add the cake mix.
2. Add the cake mix and butter
Sprinkle the dry cake mix evenly over the pudding. Break up any large clumps with your fingers, but don’t stir the cake mix into the filling.
Pour the melted butter slowly over the surface, covering as much of the dry mix as you can. A spoon can help direct the butter toward bare patches. Some small dry-looking spots may remain; the aim is an even layer, not a perfectly smooth one.
3. Bake until golden
Bake for 45 to 55 minutes, until the top is browned and the filling is bubbling near the edges. A few pale spots on the surface are fine, but broad patches of loose, dry cake mix need more attention. If you see them partway through baking, spoon a little melted butter from a nearby wet area over them, then return the dish to the oven.
Let the cake stand for at least 20 minutes before serving. The filling will be very hot when it comes out of the oven and will thicken somewhat as it cools. This is a spoonable dessert, so don’t expect neat slices while it’s warm.
Toast the coconut just before serving
While the cake cools, put the coconut flakes in a dry skillet over medium-low heat. Stir frequently for 3 to 6 minutes, until they have golden edges and smell fragrant. Transfer them to a plate as soon as they’re done. Coconut can go from toasted to scorched quickly, and it will keep browning if left in the hot pan.
You can also spread the flakes on a baking sheet and toast them in a 325°F (165°C) oven. Check and stir them every few minutes, removing them when they turn golden. The exact time depends on the size of the flakes and whether they’re sweetened.
Scatter the toasted coconut over individual portions rather than the whole cake if you expect leftovers. It stays crisper that way. For a plated serving, spoon out enough cake to show the creamy center, add a little whipped cream if you like, and finish with the toasted flakes.
Serving and storage notes
The cake is sweetest and softest when served warm. Plain whipped cream gives some contrast to the sweet filling; lightly sweetened whipped cream works too. To make a small batch, whip 1 cup (240 ml) cold heavy cream with 1 to 2 teaspoons powdered sugar until it holds soft peaks. Keep the whipped cream chilled until serving.
For a cooler summer dessert, let the cake cool, cover it, and refrigerate it. The pudding layer will firm up, though the cake-mix topping will lose some of its fresh-from-the-oven texture. Add the toasted coconut only after portioning. It also makes a good topping for a chilled serving with whipped cream.
Cover leftovers and refrigerate them within 2 hours of baking. Eat within 3 to 4 days. Store any extra toasted coconut separately in an airtight container at room temperature, provided it has not been mixed with the cake or whipped cream.
A few details that help
Dump cakes are forgiving, but the layers still have distinct jobs. The pudding and milk form the creamy base. The dry cake mix sits above it, where butter helps it bake into a browned topping. Stirring everything together would produce a different texture and make it harder to judge whether the top has baked through.
Use the full amount of milk listed here, even if the pudding package gives different directions for making pudding on its own. The recipe uses less milk than two packages would typically require for separate bowls of pudding, which helps the filling hold together beneath the topping. Whole milk gives it a richer texture; lower-fat milk may make the filling softer.
The toasted finish is worth keeping separate from the coconut baked into the cake. Coconut inside the pudding becomes tender. Coconut toasted in a dry pan stays fragrant and crisp until it meets the warm dessert. That small difference in texture is what makes the finished cake feel less like a bowl of pudding and more like a complete dessert.
A simple finish for a rich cake
Golden coconut dump cake needs little decoration. Let it cool long enough to serve comfortably, spoon it into bowls or onto plates, and add toasted coconut at the last moment. Whipped cream is optional, but it’s a pleasant addition when the cake is warm or when you serve leftovers chilled.
