There’s something incredibly delightful about a dessert that marries simplicity with tropical flavors. Recently, I found myself craving a little sunshine on my plate, and that’s when I decided to whip up a Mango and Coconut Milk Dump Cake. This luscious treat boasts layers of ripe mangoes enveloped in a tender, golden topping that’s as inviting as a beachside retreat.

Perfect for those evenings when you want to wow your friends at gatherings, this 3-ingredient wonder is a breeze to prepare, allowing you to focus on savoring moments rather than stressing over complicated baking techniques. Whether you’re using fresh, frozen, or even canned mango, you can customize it to fit your dietary needs, making it gluten-free and dairy-free with ease.

So pull out your baking dish and get ready to indulge in a dessert that’s not only mouthwatering but also a celebration of flavors. Serve it warm with a scoop of vanilla ice cream on the side, and watch how quickly it disappears—seconds will definitely be requested!

Why is Mango and Coconut Milk Dump Cake a Must-Try?

Simplicity at its Best: This 3-ingredient dessert is incredibly easy to prepare, perfect for busy evenings when you want to impress without hassle.
Tropical Bliss: The pairing of ripe mangoes and creamy coconut milk elevates your taste buds, offering a vacation in every bite.
Versatile Options: Whether using fresh, frozen, or canned mangoes, this cake adapts to your pantry and dietary needs, including gluten-free and dairy-free choices.
Warm and Comforting: Served best warm, this cake brings comfort and warmth, making it a delightful end to any meal or gathering.
Crowd-Pleasing Appeal: With its luscious texture and vibrant flavors, prepare for compliments and requests for seconds when you serve this delightful treat, especially when paired with a scoop of vanilla ice cream!

Mango and Coconut Milk Dump Cake Ingredients

• Dive into the tropical flavors!

For the Mango Layer

Diced Mangoes – A sweet and juicy base; feel free to substitute with fresh, frozen, or even canned mango for convenience.
Coconut Milk – Enhances the dessert’s richness; choose full-fat for a creamier texture or light for a healthier option.

For the Cake Topping

Yellow Cake Mix – The essential structure of the cake; opt for gluten-free cake mix if you need to accommodate dietary restrictions.
Unsalted Butter or Coconut Oil – Adds moisture and creates a delightful golden crust; swap butter for coconut oil to make it dairy-free.

Get ready to enjoy the delicious combination of mango and coconut milk in this easy-to-make dessert that everyone will adore!

How to Make Mango and Coconut Milk Dump Cake

Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly to prevent sticking.
Prepare Mango Layer: Evenly distribute the diced mangoes in the bottom of your greased baking dish, ensuring they’re spread out for even flavor.
Mix Coconut Milk: In a separate bowl, combine the coconut milk with the mango layer, letting it soak in for extra richness.
Add Cake Mix: Gently sprinkle the dry yellow cake mix evenly over the mangoes and coconut milk, not stirring—just let it settle on top.
Drizzle Butter or Oil: Pour melted butter or coconut oil over the cake mix, ensuring even coverage for a crisp topping.
Bake: Bake in the preheated oven for 45 to 50 minutes. Look for a golden brown topping and bubbling mango filling as signs that it’s ready.
Cool and Serve: Allow the dessert to cool slightly before serving warm, letting the flavors mingle beautifully.

Optional: Serve with a scoop of vanilla ice cream for a deliciously creamy contrast.

Exact quantities are listed in the recipe card below.

Expert Tips for Mango and Coconut Milk Dump Cake

Choose Ripe Mangoes: Opt for sweet, ripe mangoes to ensure your cake has the best flavor. Underripe mangoes can lead to a less sweet dessert.
Coconut Milk Consistency: For a creamier texture, use full-fat coconut milk; light variants will still work but may be less rich.
Avoid Overmixing: When adding the cake mix, sprinkle it on top without stirring into the mango layer. This helps achieve the perfect texture in your Mango and Coconut Milk Dump Cake.
Extra Fruit Addition: Don’t hesitate to add a little more mango—aim for about 3 cups total for a more vibrant flavor.
Serving Temperature: Serve warm for the best experience, as this enhances the gooey texture of the mango filling and crispy topping.

Make Ahead Options

This Mango and Coconut Milk Dump Cake is perfect for meal prep, allowing you to savor delicious tropical flavors with less fuss. You can prepare the mango layer and mix it with coconut milk up to 24 hours in advance; simply refrigerate it to maintain freshness. Additionally, you can combine the yellow cake mix and melted butter (or coconut oil) and store it separately in an airtight container for up to 3 days. When you’re ready to bake, just layer the mango mixture, sprinkle the cake mix, drizzle with butter, and pop it in the oven. This method ensures you enjoy a delectable dessert with minimal effort, just as delightful as the same-day bake!

Mango and Coconut Milk Dump Cake Variations

Feel free to explore these delicious twists to make this dessert uniquely yours!

Gluten-Free: Use a gluten-free yellow cake mix to easily accommodate gluten sensitivities while enjoying the same flavorful experience.
Dairy-Free: Swap melted butter with coconut oil for a vegan-friendly option that enhances the tropical vibe of the cake.
Berry Blast: Add a layer of fresh berries like raspberries or blueberries on top of the mangoes for a delightful tartness that pairs beautifully with the sweetness.
Nutty Crunch: Sprinkle chopped nuts, such as pecans or walnuts, over the top before baking for added texture and a nutty flavor dimension.
Coconut Flakes: Before baking, top with shredded coconut for a toasty finish that compliments the fruity layers perfectly.
Peachy Keen: Substitute diced mango with ripe peaches for a different fruity profile that’s equally indulgent and summer-fresh.
Cinnamon Spice: Incorporate a dash of cinnamon within the cake mix for a warm, aromatic twist that enhances the tropical flavors.
Chocolate Drizzle: Serve it with a drizzle of chocolate sauce to create an irresistible combination of flavors, perfect for chocolate lovers!

What to Serve with Mango and Coconut Milk Dump Cake?

Elevate your dessert experience with perfect pairings that complement the tropical sweetness and creamy texture of this delightful cake.

Vanilla Ice Cream: The classic choice! A scoop of creamy vanilla ice cream melts beautifully over warm cake, enhancing its tropical flavors.
Coconut Whipped Cream: Add a light, airy touch with coconut whipped cream that echoes the cake’s coconut notes, making every bite even tastier.
Tropical Fruit Salad: A refreshing mix of fresh fruits like kiwi, pineapple, and berries, balances the rich mango flavor and adds a vibrant splash of color.
Toasted Coconut Flakes: A sprinkle of toasted coconut on top not only adds crunch but intensifies the tropical vibes of your dessert.
Caramel Sauce: Drizzling warm caramel sauce over each slice adds a delightful sweetness that contrasts perfectly with the fruity components.
Sparkling Water: To cleanse the palate, serve with chilled sparkling water, perhaps with a lime wedge for a zesty twist alongside your cake!
Lemon Sorbet: A light, refreshing option that offers a tangy contrast to the richness of the dump cake, making a beautifully balanced dessert experience.

Let these pairings guide you in creating a luxurious dessert spread that’s sure to impress your guests and leave them satisfied!

How to Store and Freeze Mango and Coconut Milk Dump Cake

Fridge: Store leftover cake in an airtight container in the fridge for up to 4 days to maintain freshness and flavor.

Freezer: For longer storage, freeze portions of the cake wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months.

Reheating: Thaw overnight in the fridge, then reheat in the microwave or oven until warm. This will ensure your Mango and Coconut Milk Dump Cake retains its delicious gooey texture.

Portioning: Consider cutting the cake into individual servings before freezing for easy access and quick snacks!

Mango and Coconut Milk Dump Cake Recipe FAQs

What type of mangoes should I use for my cake?
Absolutely! For the best flavor, choose ripe mangoes that are sweet and fragrant. Look for those with a slight give when gently pressed. If fresh mangoes aren’t available, you can opt for frozen or canned mangoes—just ensure the canned ones are in juice, not syrup.

How should I store leftover Mango and Coconut Milk Dump Cake?
To keep your cake fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to enjoy it later, freeze portions wrapped tightly in plastic wrap followed by aluminum foil for up to 2 months. This will preserve its delightful texture and flavors!

Can I freeze Mango and Coconut Milk Dump Cake?
Yes! To freeze, let the cake cool completely, then slice it into individual portions for easy access. Wrap each piece tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge and reheat in the microwave or oven until warm—it retains that gooey goodness you love!

What if my Mango and Coconut Milk Dump Cake doesn’t turn out as expected?
Very! If your cake isn’t bubbling or golden after baking, it may need more time in the oven. Just keep an eye on it and check for a crispy top and bubbly edges. Remember to avoid stirring the dry cake mix once added—this keeps a nice cake-like texture rather than a dense one.

Are there any dietary considerations for this recipe?
Indeed! This recipe can easily be made gluten-free by using a gluten-free yellow cake mix. For dairy-free options, swap the unsalted butter for coconut oil or a dairy-free butter substitute. It’s versatile and can accommodate various dietary needs while still being delicious!

When should I serve the Mango and Coconut Milk Dump Cake?
For the best experience, serve the cake warm, ideally right out of the oven. The gooey mango filling and crispy top are at their peak when hot, and pairing it with a scoop of vanilla ice cream makes for an indulgent treat. Enjoy the warm tropical bliss!