Slow Cooker Coconut Cake
User Reviews
3.7
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
10
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Calories
559 kcal
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Course
Dessert
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Cuisine
South American
Slow Cooker Coconut Cake
Description
This Slow Cooker Coconut Cake combines three types of milk—condensed, evaporated, and coconut—with eggs, flour, softened butter, and sugar to create a moist cake batter. The batter is placed in a lined and greased slow cooker and cooked on high for three to four hours with a barrier of paper towels under the lid to prevent condensation dripping. The topping is made by boiling coconut milk with sugar and shredded coconut to a syrup-like consistency, which is poured over the warm cake and absorbed to enhance moisture and flavor.
The slow cooker method allows gentle, even cooking for a tender crumb without drying. The topping adds a shredded texture and extra coconut flavor, reinforcing the tropical profile. The cake can be served warm or cooled, offering a soft, richly coconut dessert experience.
As an alternative, the cake can be baked in a conventional oven at 350°F for 30 to 40 minutes. Cooking times may vary depending on the size of the slow cooker; a 4-quart size was used in this recipe with recommended adjustments for larger cookers.
Ingredients
For Cake
- 3 egg
- 1 can condensed milk 14 oz
- 1 can evaporated milk 14 oz
- 1 can coconut milk 14 oz
- 2 1/2 cups all-purpose flour
- 3 tablespoons butter softened
- 1/4 cup sugar
For Topping
- 1 can coconut milk 14 oz
- 2 tablespoons sugar
- 1 1/2 cups coconut shredded
Instructions
For Cake
- Mix all cake ingredients together
- Spray the inside of a crock pot with nonstick spray. Line with parchment paper and spray the paper as well
- Dump the cake batter inside the crock pot
- Place 3-4 sheets of Paper towels on top of the crock pot and place the lid tightly on top.
- Cook on high for 3-4 hours
For Topping
- Place all ingredients into a saucepan. Mix and let the mixture boil on medium heat
Assembly
- Dump the topping all over the warm cake inside the slow cooker
- Let it absorb all the liquid
- Serve warm or cool
Notes
- You can bake this cake at 350°F for 30-40 minutes instead of slow cooking if preferred.
- Use a 4-quart slow cooker for best results; larger cookers may require shorter cooking times.
- Line the slow cooker with parchment paper and spray to prevent sticking and condensation buildup.
- Allow the cake to absorb the topping liquid fully before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 81mg | 27% |
| Sodium | 149mg | 6% |
| Potassium | 516mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 233mg | 23% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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