Cherry Coconut Dump Cake
It’s sweet and sophisticated, simple and speedy: 15 minutes of hands-on time and you’re done (really). There’s nothing not to love about this dessert. If you stash some frozen cherries in the freezer, it can truly become your backpocket sweet treat, because you should have everything else on hand. It’s pretty served straight from the pan, or in big scoops with vanilla ice cream. Dish it up at your next dinner party and no one will ever guess that you dumped all of the ingredients together, stuck it in the oven, and drank a glass of wine while it was baking.
How to Make It
Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter or nonstick spray.
Make the base: Toss cherries, sugar, lime juice, cornstarch, flour, and salt in the baking dish.
Make the cake mix: Combine coconut, flour, sugar, lime zest, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the base. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.
Bake until cake is golden brown and set, 45 to 50 minutes. Cool 30 minutes before serving and top with additional lime zest.
