Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Sugar-Free Coconut Cream Pecan Cake

  • Author: chef Jennifer
  • Total Time: 55 minutes
  • Yield: 1 (9 × 13-inch) 1x

Description

This Easy Sugar-Free Coconut Cream Pecan Cake is a comforting Southern-inspired dump cake featuring creamy coconut, buttery pecans, and a golden cake topping. Made with convenient sugar-free cake mix and layered ingredients, this easy dessert requires minimal preparation and no complicated mixing. Unsweetened shredded coconut adds tropical flavor, while toasted pecans provide a delicious crunch. Serve it warm for a rich, satisfying dessert that is perfect for family gatherings, holidays, and everyday sweet cravings.

Ingredients

Scale
  • 1 can (15 oz) sugar-free cream of coconut, or unsweetened full-fat coconut cream
  • 1 cup unsweetened shredded coconut
  • 1 box (approximately 15–16 oz) sugar-free butter pecan cake mix, or sugar-free vanilla cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter, melted

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
  2. Add the coconut base: Pour the sugar-free cream of coconut or coconut cream evenly into the prepared baking dish.
  3. Sprinkle the coconut: Spread the unsweetened shredded coconut evenly over the coconut base.
  4. Layer the cake mix: Sprinkle the dry sugar-free cake mix evenly over the coconut layer. Do not stir.
  5. Add the pecans: Scatter the chopped pecans evenly over the cake mix.
  6. Drizzle with butter: Slowly pour the melted butter over the entire surface, covering as much of the dry cake mix as possible.
  7. Bake the cake: Bake for approximately 45 minutes, or until the top is golden brown and the edges are bubbling. If the pecans brown too quickly, loosely cover the dish with foil during the final 10 minutes.
  8. Cool and serve: Remove the cake from the oven and let it rest for at least 15 minutes before serving. Enjoy warm, optionally topped with sugar-free whipped cream or sugar-free vanilla ice cream.

Notes

  • Keep the layers separate: Do not stir the ingredients together. Layering helps create the characteristic contrast between the creamy bottom and golden topping.
  • Choose the right coconut product: Unsweetened coconut cream is not the same as sweetened cream of coconut. Check labels carefully, as many products marketed as cream of coconut contain substantial added sugar.
  • Butter coverage matters: Distribute the melted butter evenly to minimize dry patches in the cake mix.
  • Prevent over-browning: Tent the cake loosely with foil if the pecans become too dark before the cake finishes baking.
  • Make it sweeter if needed: If using unsweetened coconut cream, add a suitable sugar-free sweetener to taste.
  • Storage: Cover and refrigerate leftovers for 3–4 days.
  • Reheating: Microwave individual portions for 15–20 seconds, then continue in short intervals if needed.
  • Serving suggestion: Pair with sugar-free vanilla ice cream or lightly whipped cream.
  • Dietary note: Use ingredients whose labels meet your dietary requirements. This recipe is not automatically keto-friendly or suitable for every low-carbohydrate diet; check the cake mix and coconut product labels.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 12 servings
  • Calories: 500–600 kcal
  • Fat: 40–48 g
  • Carbohydrates: 25–40 g
  • Fiber: 2–4 g
  • Protein: 3–6 g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://masterlyrecipes.com/sugar-free-coconut-cream-pecan-cake/