This Blueberry Coconut Dump Cake is a vegan twist on a classic comfort dessert—simple, wholesome, and irresistibly delicious. Inspired by my love for creating easy, family-friendly recipes, this one combines juicy blueberries, creamy coconut, and soft cake layers for a perfectly balanced one-pot treat. Ideal for busy weeknights or special occasions, this vegan dump cake offers the ultimate blend of convenience and flavor, making it a must-try dessert for any coconut or blueberry lover.
Why You’ll Love This Recip
You’ll love this Blueberry Coconut Dump Cake for its irresistible flavor and effortless preparation. Bursting with sweet blueberries and tropical coconut, this vegan dump cake delivers comfort and indulgence in every bite. It’s the perfect dessert for busy weeknights, family gatherings, or special occasions when you need something quick yet impressive. The combination of juicy blueberries, moist coconut, and tender cake layers creates a melt-in-your-mouth texture that feels homemade and heartwarming.
This easy blueberry coconut dump cake requires no mixing, no fancy equipment, and minimal cleanup—just layer, bake, and enjoy. Whether you’re a beginner baker or an experienced cook, you’ll appreciate how versatile this recipe is. You can use fresh or canned blueberries, adjust the sweetness, or add your favorite toppings like chopped nuts or vegan whipped cream. The natural coconut flavor enhances the fruitiness, making every spoonful rich and satisfying.
Once you try this blueberry coconut dump cake, it will quickly become your go-to dessert for effortless baking and unforgettable taste.
Ingredients for This Recipe
The key to making a perfect Blueberry Coconut Dump Cake lies in using simple, flavorful ingredients that blend into a delicious, melt-in-your-mouth dessert. The sweetness of blueberries pairs beautifully with the richness of coconut, while the buttery cake mix creates a soft, golden crust on top. Using either fresh or frozen blueberries ensures a juicy filling, and the coconut adds a hint of tropical flavor that elevates this classic dump cake. Melted butter helps bind everything together and gives the top that irresistible crisp finish. For an extra layer of flavor, a touch of vanilla extract brings out the natural sweetness of the fruit and coconut. To serve, top it off with whipped cream or coconut whipped topping for a creamy contrast that completes this easy blueberry coconut dump cake.
🛒 Ingredients:
| Ingredient | Amount |
|---|---|
| Fresh or frozen blueberries | 4 cups |
| Yellow or white cake mix | 1 box (15 oz) |
| Unsalted butter, melted | ½ cup (1 stick) |
| Sweetened shredded coconut | ½ cup (plus extra for topping) |
| Vanilla extract (optional) | 1 teaspoon |
| Whipped cream or coconut whipped topping (optional) | For serving |
How to Make This Recipe
Making this Blueberry Coconut Dump Cake is wonderfully simple—no mixing bowls or complicated steps required. This easy blueberry coconut dump cake combines the natural sweetness of blueberries with the rich, nutty flavor of coconut and the buttery crumble of cake mix. The melted butter creates a golden, crisp topping, while the blueberries bubble underneath into a sweet, jam-like layer. Whether you use fresh or frozen blueberries, the result is always moist, flavorful, and perfectly balanced. The coconut adds a hint of tropical charm, making this blueberry coconut dump cake a dessert that tastes as good as it looks. It’s the perfect recipe for busy weeknights or when you need a crowd-pleasing treat without spending hours in the kitchen.
🧁 Step-by-Step Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. |
| 2 | Spread 4 cups of fresh or frozen blueberries evenly across the bottom of the dish. |
| 3 | Sprinkle ½ cup of sweetened shredded coconut over the blueberries for that tropical flavor. |
| 4 | Evenly distribute 1 box (15 oz) of yellow or white cake mix over the top—do not stir. |
| 5 | Drizzle ½ cup of melted butter evenly across the dry cake mix to help it brown perfectly. |
| 6 | Add 1 teaspoon of vanilla extract if desired, then top with extra coconut for a golden finish. |
| 7 | Bake for 40–45 minutes, or until the top is golden brown and the blueberry filling is bubbling. |
| 8 | Let it cool slightly before serving warm with whipped cream or coconut whipped topping. |
Expert Cooking Tips
Mastering this Blueberry Coconut Dump Cake is all about small adjustments that bring out big flavors. This easy blueberry coconut dump cake thrives on balance—juicy blueberries, sweet coconut, and a buttery, golden topping that melts together perfectly. To enhance the flavor, use high-quality coconut and ripe, plump blueberries. For a richer taste, substitute part of the butter with coconut oil to boost that tropical aroma. If you prefer a lighter texture, try a sugar-free cake mix or reduce the butter slightly without losing moisture. This blueberry coconut dump cake also works beautifully with other fruits like apples or raspberries for a creative twist. Bake it until the top is evenly golden, and always let it rest a few minutes before serving so the layers set beautifully. Serve warm with vegan coconut whipped cream for a comforting, indulgent finish.
💡 Expert Tips:
| Tip | Description |
|---|---|
| Use ripe blueberries | They create a naturally sweet and juicy filling for your blueberry coconut dump cake. |
| Enhance coconut flavor | Toast a small amount of shredded coconut before adding it on top for a nutty crunch. |
| Balance sweetness | If using sweetened coconut and pie filling, choose an unsweetened cake mix to avoid overpowering sweetness. |
| Perfect golden topping | Pour melted butter evenly across the top so the cake mix bakes into a crisp, golden layer. |
| Add texture | Sprinkle crushed nuts or granola before baking for a crunchy finish. |
| Make it vegan | Use plant-based butter and vegan cake mix for a fully vegan blueberry coconut dump cake. |
FAQs
1. Can I use fresh blueberries instead of canned filling in this blueberry coconut dump cake?
Yes! Fresh blueberries work wonderfully in this blueberry coconut dump cake. Just mix them with a little sugar and cornstarch to create a natural filling. This gives the dessert a fresher taste and a slightly lighter sweetness than canned blueberry pie filling.
2. How can I make this easy blueberry coconut dump cake vegan-friendly?
To make a vegan blueberry coconut dump cake, simply replace the butter with melted coconut oil or plant-based butter, and use a vegan-friendly cake mix. The flavor stays rich and indulgent with a delicious coconut aroma.
3. What can I serve with blueberry coconut dump cake?
This blueberry coconut dump cake tastes amazing on its own, but it’s even better with a scoop of vanilla ice cream, coconut whipped cream, or fresh fruit on top. It’s a warm, tropical dessert perfect for any occasion.
4. How do I store leftover blueberry coconut dump cake?
Let the cake cool completely, then cover and refrigerate it for up to 4 days. Reheat individual portions in the microwave for a few seconds to enjoy that freshly baked flavor again.
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This blueberry coconut dump cake is the ultimate easy dessert—rich, fruity, and irresistibly comforting. With its blend of juicy blueberries, sweet coconut, and buttery cake topping, every bite delivers warmth and satisfaction. Whether you’re baking for a busy weeknight, a family gathering, or a special celebration, this easy blueberry coconut dump cake guarantees a crowd-pleasing treat with minimal effort. Its tropical flavor and soft, golden texture make it perfect for anyone who loves simple, homemade desserts. You can easily make it vegan, add extra toppings, or experiment with fresh fruit for your own twist. Once you try this blueberry coconut dump cake, it’ll quickly become your go-to recipe for effortless baking and unforgettable flavor.
Print
Blueberry Coconut Dump Cake
- Total Time: 40–45 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Juicy blueberries meet toasted coconut and a buttery cake topping in this easy, island-inspired dump cake. The blend of tart fruit and creamy coconut makes this dessert both bright and comforting — perfect for potlucks, summer BBQs, or anytime you want a taste of the tropics.
Ingredients
🛒 Ingredients:
4 cups fresh or frozen blueberries
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
½ cup sweetened shredded coconut (plus extra for topping)
1 teaspoon vanilla extract (optional)
Optional: whipped cream or coconut whipped topping for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread blueberries evenly in the dish. Drizzle with vanilla extract if desired.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter & Coconut: Drizzle melted butter over the cake mix, then sprinkle shredded coconut evenly on top.
Bake: Bake uncovered for 35–40 minutes, until the topping is golden brown and the fruit is bubbling.
Cool & Serve: Cool slightly before serving. Serve warm with whipped cream or coconut whipped topping.
Notes
- For a toasted coconut flavor, lightly toast the shredded coconut before adding it on top.
- Frozen blueberries work perfectly — no need to thaw; just add 5 extra minutes to bake time.
- For extra tropical flavor, sprinkle 1–2 tablespoons of crushed pineapple over the blueberries before baking.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Tropical