This rich and chocolaty dump cake has plenty of nutty, sweet coconut flavor. Shredded coconut and pecans give texture to this easy mix-and-bake cake. It's great on its own but adding a whipped topping and toasted coconut are worth the little extra effort., November 2021


Credit: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn

Recipe Summary

10 mins
2 hrs 45 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with baking spray. Whisk cake mix, coconut milk, melted butter and eggs together in a large bowl. Add pecans and 1/2 cup coconut; stir until well combined. Pour the batter into the prepared baking pan. Sprinkle evenly with the remaining 1/2 cup coconut.

  • Bake until a wooden pick inserted in the center comes out clean, 23 to 26 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Cut into squares and, if desired, top with whipped cream and toasted coconut.

Associated Recipe

Nutrition Facts

1 (3-inch) square
294 calories; fat 15g; cholesterol 51mg; sodium 303mg; carbohydrates 36g; dietary fiber 1g; protein 4g; sugars 21g; saturated fat 8g; vitamin a iu 284IU; potassium 272mg.