Description
Enjoy the tropical flavor of coconut in this easy Sugar-Free Coconut Custard Dump Cake! Made with sugar-free vanilla cake mix, creamy coconut, sugar-free sweetened condensed milk, and a buttery golden topping, this effortless dessert delivers a delicious combination of creamy custard and crisp cake crust. With just two simple preparation steps, this crowd-pleasing treat is perfect for family gatherings, holidays, potlucks, or whenever you crave a comforting homemade dessert without added sugar. No complicated mixing or special baking skills are required!
Ingredients
Scale
- 1 can (15 ounces) sugar-free cream of coconut or unsweetened full-fat coconut cream
- 1 can (14 ounces) sugar-free sweetened condensed milk
- 1 box (approximately 13–16 ounces) sugar-free vanilla cake mix
- 1 cup unsweetened shredded coconut
- 1 cup (2 sticks or 227 g) unsalted butter, melted
Instructions
- Prepare the baking dish: Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
- Make the coconut custard base: In a medium bowl, whisk together the sugar-free cream of coconut and sugar-free sweetened condensed milk until smooth. Pour the mixture evenly into the prepared baking dish.
- Add the cake mix: Sprinkle the dry sugar-free vanilla cake mix evenly over the coconut custard mixture. Do not stir.
- Add the coconut topping: Scatter the unsweetened shredded coconut evenly over the dry cake mix.
- Drizzle with butter: Pour the melted butter slowly and evenly over the entire surface, covering as much of the dry cake mix as possible to minimize powdery spots.
- Bake the cake: Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling. Check that the cake mix is cooked through, as sugar-free mixes and coconut-based ingredients can vary in baking behavior.
- Cool and serve: Remove the cake from the oven and let it rest for at least 20 minutes before serving. Enjoy warm or chilled, optionally topped with sugar-free whipped cream or sugar-free vanilla ice cream.
Notes
- Do not stir the layers: Keeping the ingredients layered helps the topping develop its signature cake-like crust.
- Distribute the butter evenly: Cover as much of the dry cake mix as possible to reduce dry patches.
- Choose ingredients carefully: Some products labeled cream of coconut contain added sugar. Select a genuinely sugar-free product if avoiding added sugar is essential.
- Check the cake mix: Sugar-free cake mixes vary in size, sweeteners, and baking performance. Follow the package’s ingredient and preparation guidance when necessary.
- Make it keto-friendly: Use a compatible low-carbohydrate cake mix and sweetened condensed milk alternative, then calculate the nutrition using the actual products.
- Storage: Cover and refrigerate leftovers for 3–4 days. Reheat individual portions in the microwave for 20–30 seconds, or enjoy the cake chilled.
- Serving suggestion: Serve with sugar-free vanilla ice cream, whipped cream, or a few fresh berries.
- Texture tip: Allow the cake to rest for at least 20 minutes after baking so the custard can thicken before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 400–500 kcal
- Fat: 30–38 g
- Carbohydrates: 25–40 g
- Fiber: 2–4 g
- Protein: 3–6 g