Description
An original sugar-free dump cake: a coconut milk custard poured into a 9×13 dish, topped with dry sugar-free yellow cake mix, unsweetened shredded coconut and butter, then baked until golden and set.
Ingredients
For the custard: 3 cups unsweetened coconut milk (the drinking kind from a carton)
6 large eggs
1/3 cup granulated sugar-free sweetener (1:1 sugar replacement), or to taste
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
For the topping: 1 box sugar-free yellow cake mix (standard size), dry
1 cup unsweetened shredded coconut
1/2 cup (1 stick) butter, melted
Instructions
1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk the coconut milk, eggs, sweetener, vanilla, nutmeg, and salt until smooth. Pour the custard into the prepared dish.
3. Sprinkle the dry sugar-free cake mix evenly over the custard. Do not stir.
4. Sprinkle the shredded coconut evenly over the cake mix.
5. Drizzle the melted butter evenly over the top, covering as much of the dry cake mix as you can.
6. Bake for 50 to 60 minutes, until the top is golden and the center is set. Cover loosely with foil if the coconut browns too quickly.
7. Let the dump cake cool, then refrigerate before serving.
Notes
Original Poulef recipe that has not yet been tested. The amounts and bake time are estimates developed from a sugar-free coconut custard and a classic dump cake method.
The custard idea is inspired by the Sugar Free Crustless Coconut Custard Pie by Brenda Bennett of Sugar-Free Mom.
Check the labels on your cake mix and sweetener to confirm they are sugar-free.
Nutrition is an approximate estimate per square (15 squares), calculated from standard ingredient values with salted butter.
- Prep Time: 10 minutes
- Cook Time: 50 to 60 minutes
- Category: Desserts
- Method: Baking
Nutrition
- Serving Size: 1 square
- Calories: 229
- Sugar: 1g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 91mg