I stumbled upon this recipe quite by accident, actually. A friend, bless her heart, brought over a mountain of rhubarb from her garden and I, never one to waste good food, was determined to use it all. Now, I'm not always the most confident baker – I tend to lean more towards savory dishes. Cakes? Well, they can be a bit intimidating. But this Coconut Rhubarb Dump Cake? It's so easy, even I can’t mess it up. Trust me, that’s saying something!
The beauty of a dump cake, as I've come to appreciate, is its simplicity. No mixing bowls overflowing with ingredients, no finicky measurements, no complicated techniques. Just dump, spread, bake, and enjoy. It's the kind of recipe that's perfect for busy weeknights, potlucks, or when you just need a comforting dessert without the fuss. And the combination of tart rhubarb, creamy coconut milk, and sweet cake mix? Divine! Seriously, it’s a flavor explosion that’ll have you reaching for seconds. Make sure you keep a close eye on baking time, or you'll end up with a not-so-pretty cake.
What does this mean for you? It means you're about to discover a recipe that's incredibly easy, surprisingly delicious, and guaranteed to become a family favorite. Whether you’re a seasoned baker or a kitchen novice like me, this Coconut Rhubarb Dump Cake is a winner. So, grab your ingredients, preheat that oven, and let's get baking! And hey, if you mess it up the first time, don’t worry; it’ll still taste good, I promise. Maybe just a lil' ugly. But shhh, we won't tell anyone. I swear!
Required Equipments
- 9x13 inch baking dish
- Mixing bowl
- Measuring cups
- Measuring spoons
Coconut Rhubarb Dump Cake: A Slice of Summertime Bliss: Frequently Asked Questions
Coconut Rhubarb Dump Cake: A Slice of Summertime Bliss
This Coconut Rhubarb Dump Cake is an unbelievably easy dessert, perfect for using up that extra rhubarb! Just dump the ingredients, bake, and enjoy a sweet and tart treat with a delightful coconut twist.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crucial for even baking.
- Grease a 9x13 inch baking dish. You don’t want your cake sticking!
- In the baking dish, spread the chopped rhubarb evenly. If using frozen rhubarb, no need to thaw it first.
- Sprinkle the sugar evenly over the rhubarb. The amount can be adjusted based on how tart your rhubarb is.
- Pour the can of coconut milk over the rhubarb and sugar mixture. Try to distribute it evenly.
- Evenly sprinkle the dry cake mix over the wet rhubarb mixture. Do not stir! This is what gives it the 'dump' cake texture. Try to spread it out without creating massive clumps.
- Evenly sprinkle the shredded coconut over the dry cake mix. This adds a lovely coconut flavor and texture.
- Drizzle the melted butter evenly over the coconut layer. This helps to create a golden-brown crust.
- Bake for 50-60 minutes, or until the top is golden brown and bubbly. Keep an eye on it; ovens vary!
- Let the cake cool slightly before serving. It’s delicious warm, but be careful; the fruit filling can be very hot.
- Serve as is, or with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of extra coconut never hurts either!
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 3g
Fat: 15g
Carbohydrates: 50g
Fiber: 2g
Calcium: 50mg
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