Food Recipes Cherry Coconut Dump Cake 3.4 (114) 3 Reviews Only 15 minutes of hands-on time, and you're done. By Heath Goldman Heath Goldman Heath Goldman is a trained chef, recipe developer, and writer. Real Simple's Editorial Guidelines Updated on May 2, 2023 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 1 hrs 35 mins Yield: 12 to 15 serves This recipe for cherry and coconut dump cake is the easiest you'll ever find. It calls for frozen cherries and a few limes, but every other ingredient is a standard pantry staple. As if that's not easy enough, true to its name, you literally dump the ingredients into a 13- by 9-inch pan, stick it in the oven, and drink a glass of wine until it's done. In fact, the hardest part of baking this cake is choosing the wine. With no icing to mess with, this sweet treat turns out to be more like a fusion of cherry cobbler and coconut cake. It's pretty served straight from the pan and even prettier with a big scoop of vanilla ice cream plated beside it. Dish it up at your next dinner party, and no one will ever guess that baking it was as easy as pie. Ingredients For the base: Butter or nonstick spray, for baking the dish 8 cups frozen cherries (about 2½ lb) ¼ cup sugar ¼ cup lime juice (from 2 to 3 limes) 2 tablespoons cornstarch 2 tablespoons flour ¼ teaspoon kosher salt For the cake mix: 2 cups unsweetened shredded coconut 1¼ cups all-purpose flour ⅔ cup sugar 2 teaspoons lime zest, plus more for serving 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon kosher salt ¾ cup (1½ sticks) cold unsalted butter Directions Preheat oven to 350°F. Lightly grease a 13-by-9 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 then sprinkle it 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. Rate it Print