1. What is a Strawberry Coconut Dump Cake?

A strawberry coconut dump cake is an easy dessert made by layering fresh or frozen strawberries, shredded coconut, cake mix, and melted butter in a baking dish. Some variations include crushed pineapple for a strawberry pineapple dump cake twist. It’s similar to a berry dump cake recipe but with tropical flavors.

2. Can I make this dump cake from scratch?

Yes! You can make an old-fashioned strawberry coconut dump cake using homemade cake batter instead of boxed mix. This creates a rich, moist texture while keeping the tropical strawberry and coconut flavors intact.

3. Can I use frozen strawberries?

Absolutely! Frozen strawberries work perfectly. Just thaw slightly and drain excess juice to avoid a soggy strawberry coconut dump cake with cake mix.

4. How can I make it healthier?

For a healthier version, use whole-grain or sugar-free cake mix, reduce butter, or add more fresh fruit. You’ll still enjoy a delicious easy strawberry pineapple cake with fewer calories.

5. Can I add pineapple?

Yes! Adding crushed pineapple transforms this dessert into a tropical strawberry pineapple dump cake, pairing perfectly with strawberries and coconut.

6. How should I serve it?

Serve warm with whipped cream or vanilla ice cream to enhance this strawberry coconut dump cake recipe’s rich, sweet flavors.

Strawberry Coconut Dump Cake – The Best Easy Dessert Recipe 2025

Description

Juicy strawberries are baked under a golden cake topping with shredded coconut for a tropical flair. This simple dessert is perfect for summer gatherings, brunches, or anytime you crave a fruity, sweet treat.

Ingredients

Scale

🛒 Ingredients:

4 cups fresh or frozen strawberries, hulled and sliced
½ cup sweetened shredded coconut
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: whipped cream or vanilla ice cream for serving

Instructions

📝 Instructions:

Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread strawberries evenly in the dish.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. 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: Let cool slightly before serving. Serve with whipped cream or ice cream if desired.

Notes

Frozen strawberries can be used without thawing; add 5 extra minutes to baking time.
For a more tropical flavor, add ½ teaspoon coconut extract to the cake mix before baking.
Leftovers can be stored covered in the fridge for 2–3 days; reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baked
Cuisine: Tropical / American