Chocolate Coconut Dump Cake has rich chocolate, coconut flavor. It’s like Almond Joy in a pan.
There really isn’t much easier than making a dump cake — grab a few ingredients and a pan, pile it all in, throw it in the oven and voila!
Over the years, I have inherited a lot of cookbooks from a wide variety of sources: Junior Women’s Clubs, Hospital Volunteer Associations, other local community organizations. I discovered this recipe in a 16 year old compilation of recipes from my dad’s former co-workers at Pratt and Whitney Aircraft in West Palm Beach, FL.
The premise of Dump Cakes is pretty simple — no need to mix ingredients — just layer in a pan like a lasagna and pop it in the oven. All the ingredients melt together as they bake, and voila, a sweet and gooey chocolaty treat that you can have for dessert, pack in a lunchbox, or just nibble on as you go through your day.
The original name for this recipe was “Miracle Bars”, but I was going to try and name this something a little more descriptive, so I brought the finished product into my office and placed a note with the pan asking for suggestions. The first one I got was “Evil, just plain evil – in a yummy way!”, but I figured that wasn’t a very good name for such a delicious treat. Another compared it to an “Almond Joy bar in a pan”, which is a very good description of what the end result tastes like. In the end, though, it is just a delicious dump cake, and Chocolate Coconut Dump Cake is as good a name as any for me.
This recipe has six ingredients: butter, chocolate cake mix, chocolate chips, mini marshmallows, coconut, and sweetened condensed milk. The first time I tried to make it, the cake mix didn’t really get a lot of moisture to make it “cakey”, so I added a little bit of water between the mix and chocolate chips, and it worked out much better. I hope you enjoy it as much as we did!
Ingredients
- 3 tablespoons melted butter
- 1/2 box (1 1/2 cups) chocolate cake mix
- 1 cup mini marshmallows
- 6 ounce package (1 cup) chocolate chips
- 1/2 of a 7 ounce package of coconut
- 14.5 ounce can sweetened condensed milk
- 1/4 cup water (to sprinkle on cake mix if using a larger pan)
Instructions
- Preheat oven to 350 degrees
- Spread melted butter on the bottom of a cake pan (8x8 or 9x9 work best)
- Starting with the cake mix, layer each ingredient on top of the butter.
- Drizzle can of condensed milk evenly across the top of the coconut layer
- Bake for 30 minutes
You might also like coconut pecan no-bake chocolate bars
Or this Apple Raspberry Dump Cake from Six Sister’s stuff.
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