Description
If you’re searching for a dessert that’s incredibly easy to make yet tastes like it came straight from a Southern bakery, Coconut Custard Dump Cake is the perfect choice. This rich and creamy dessert combines the silky texture of homemade coconut custard with the buttery crispness of a golden cake topping. As it bakes, the layers magically transform into a luscious dessert with creamy custard on the bottom and a tender, buttery cake crust on top.
Ingredients
🥥 For the Coconut Custard Layer
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) full-fat coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- ¼ teaspoon salt
- 2 cups sweetened shredded coconut
🍰 For the Cake Layer
- 1 box (15.25 ounces) butter cake mix or yellow cake mix
- 1 cup unsalted butter, melted
✨ Optional Add-Ins
- ½ cup white chocolate chips
- ½ cup chopped macadamia nuts
- ½ cup toasted pecans
- ½ cup crushed pineapple (well-drained)
- 1 teaspoon lime zest
🍦 For Garnish
- Toasted coconut flakes
- Whipped cream
- Vanilla ice cream
- White chocolate curls
- Fresh pineapple slices
- Mint leaves
Instructions
Step 1: Prepare the Oven
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Make the Coconut Custard
In a large bowl whisk together:
- Sweetened condensed milk
- Coconut milk
- Eggs
- Vanilla extract
- Coconut extract
- Salt
Whisk until smooth.
Fold in the shredded coconut.
Pour the mixture evenly into the prepared baking dish.
Step 3: Add Optional Ingredients
If desired, sprinkle over the custard:
- White chocolate chips
- Chopped pecans
- Macadamia nuts
- Crushed pineapple
Spread evenly.
Step 4: Add the Cake Mix
Evenly sprinkle the dry cake mix over the entire custard layer.
Do not stir.
Use the back of a spoon to distribute the cake mix evenly if necessary.
Step 5: Add the Butter
Slowly drizzle the melted butter over the dry cake mix.
Cover as much of the cake mix as possible to ensure an evenly golden topping.
Step 6: Bake
Bake for 50–55 minutes, or until:
- The top is golden brown.
- The custard is bubbling around the edges.
- The center is mostly set with only a slight jiggle.
Step 7: Cool
Allow the cake to cool for 20 minutes before serving.
For a firmer custard, refrigerate for at least 2 hours.
Step 8: Garnish and Serve
Top with:
- Toasted coconut flakes
- Whipped cream
- Vanilla ice cream
- White chocolate curls
- Fresh pineapple
Serve warm or chilled.
Notes
- Use full-fat coconut milk for the richest texture.
- Room-temperature eggs blend more smoothly into the custard.
- Do not mix the cake mix into the custard—the layers should remain separate.
- Cover the baking dish loosely with foil if the top browns too quickly.
- Toast the coconut garnish for deeper flavor.
- Chill leftovers before storing.
- Prep Time: 15 minutes
- Cooling Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 540
- Sugar: 38g
- Sodium: 390mg
- Carbohydrates: 57g
- Protein: 7g