This nectarine and coconut dump cake is a must-try this festive season! Bursting with fruity flavour and a hint of tropical coconut, it’s the perfect dessert to bring the Christmas spirit to your table.
Nectarine and coconut dump cake
Ingredients
- 4 fresh nectarines ,peeled and sliced
- 1⁄3 cup brown sugar
- 1⁄2 tsp ground cinnamon, optional
- 1⁄2 cup IMBO desiccated coconut
- 1/2 box vanilla cake box mix
- 3/4 cup unsalted butter, cut into thin slices
- 1/2 -3/4 cup milk
- 1⁄3 cup pecan nuts, chopped
Instructions
1
METHOD
2
PREHEAT oven to 180 degrees. Peel and slice the peaches and place in a bowl. Toss with sugar and cinnamon.
3
POUR peaches into a 9 x 13 pan and evenly spread out. Sprinkling over IMBO coconut and cake mix over the peaches.
4
SLICE the butter into thin pieces. Place the butter over the cake mix, trying to cover the entire pan with butter. And top with milk.
5
BAKE for 40-50 minutes or until bubbly and golden. Remove from the oven and let set up for at least 10 minutes.
6
SERVE with vanilla ice-cream.
ALSO SEE: Black forest tiramisu
