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–+ servings
Mango and Coconut Milk Dump Cake

Indulgent Mango and Coconut Milk Dump Cake Bliss

Experience the tropical flavors of a Mango and Coconut Milk Dump Cake, perfect for easy entertaining.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Diced Mangoes Fresh or canned
  • 1 box Yellow Cake Mix Gluten-free option available
  • 1 can Coconut Milk Dairy-free alternative works as well
Optional Additions
  • 1/2 cup Shredded Coconut For topping
  • Alternative Fruit Peaches or pineapples can be used
  • Caramel Drizzle For added sweetness

Equipment

  • 9x13-inch baking dish
  • Oven

Method
 

How to Make Mango and Coconut Milk Dump Cake
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Evenly distribute the diced mangoes across the bottom of the prepared baking dish.
  3. Sprinkle the dry yellow cake mix evenly over the mango layer.
  4. Gently pour the coconut milk over the cake mix.
  5. If using shredded coconut, sprinkle it on top now.
  6. Bake for 45 to 50 minutes or until the top is golden brown.
  7. Allow the cake to cool slightly before serving warm.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 260mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 4mg

Notes

Best enjoyed warm with a scoop of vanilla ice cream or whipped cream. Optional garnish with toasted coconut flakes or fresh berries.

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