Slow cooker coconut cake

    3 hours 15 min

    If you like coconut, this moist slow cooker cake made with coconut oil, coconut milk and topped with toasted coconut flakes is sure to please!

    11 people made this

    Serves: 8 

    • Cake
    • 200g caster sugar
    • 120ml coconut oil
    • 120g unsalted butter
    • 3 large eggs
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 120ml coconut milk
    • Icing
    • 120g cream cheese
    • 60g unsalted butter
    • 180g icing sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 120g toasted coconut flakes

    Prep:30min  ›  Cook:1hr25min  ›  Extra time:1hr20min  ›  Ready in:3hr15min 

    1. Beat sugar, coconut oil and butter together in a large bowl with an electric mixer until fully combined. Add eggs, 1 at a time, beating well after each addition.
    2. Whisk flour, baking powder and salt in a bowl. Working in batches, stir flour mixture into butter mixture alternately with coconut milk until just combined.
    3. Grease the ceramic bowl of your slow cooker generously with butter or cooking spray and line the bottom with parchment. Spread cake batter evenly on top of the paper. Drape pieces of kitchen roll over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a skewer inserted into centre of cake comes out clean, 1 to 1 1/2 hours.
    4. Remove lid and kitchen roll. Using oven gloves, remove ceramic bowl from slow cooker and let cool 10 minutes. Carefully turn cake out onto a serving platter and let cool completely, about 1 hour.
    5. For the icing, beat cream cheese and butter together in a bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Beat in icing sugar, a little at a time, until fully combined. Beat in salt and vanilla.
    6. Ice the top of the cake and top with toasted coconut flakes.

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    Average global rating:

    Reviews in English (2)


    This cake has a very nice favor and the icing is a good compliment to the cake. Next time, however, I will make it in the oven instead of the crock pot. One side was a little burned and it was pretty crispy on the edges even where it wasn't burned. My crock pot clearly doesn't heat evenly though (which I'd always suspected) and I do not fault the recipe for that. When I checked on it after cooking for 1 hr 15 mins, the burned side was already too dark but the center was not cooked- it needed a full hour and a half before it was cooked through. (We cut the burned part off and it was fine.)  -  18 Mar 2017  (Review from Allrecipes US | Canada)


    Even though I followed the directions very closely, my cake was still not done after 2 hours. I kept checking on it every 15 minutes after 1 hour. After an hour and 45 minutes, I turned it down to low and left it cooking with the lid and paper towel because I was concerned it was starting to burn. Total cooking time was 2 hours and 15 minutes (and 30 minutes of that time was on low). I suggest you do not disturb it at all for 1.5 hours and then check on it. Also I substituted coconut extract for the vanilla in the frosting. Other than the hassle over the cooking time, the cake was excellent.  -  11 Mar 2017  (Review from Allrecipes US | Canada)