Description
Juicy mixed berries baked under a buttery cake topping with shredded coconut create a tropical, cozy dessert. The sweet coconut complements the tart berries, making it perfect for summer gatherings, brunch, or anytime you want a light, fruity treat.
Ingredients
🛒 Ingredients:
4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
½ cup sweetened shredded coconut (plus extra for topping)
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
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 mixed berries evenly in the dish. Drizzle with vanilla extract if desired.
Cake Layer: Sprinkle dry cake mix evenly over the berries. Do not stir.
Top with Butter & Coconut: Drizzle melted butter evenly over the cake mix, then sprinkle shredded coconut on top.
Bake: Bake uncovered for 35–40 minutes until the topping is golden and the fruit is bubbly.
Cool & Serve: Cool slightly before serving. Top with whipped cream or coconut whipped topping.
Notes
- For a toasted coconut flavor, lightly toast the shredded coconut before sprinkling on top.
- Frozen berries can be used directly from the freezer; add 5 extra minutes to baking time.
- For extra tropical flair, add 1–2 tablespoons crushed pineapple before topping with cake mix.
- Store leftovers covered in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Tropical / American