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!
Or this Apple Raspberry Dump Cake from Six Sister’s stuff.