This Slow Cooker Coconut Cake is ultra moist, rich, and completely irresistible. No oven needed — just mix, pour, and let your slow cooker do the work!
Slow Cooker Coconut Cake Recipe
If you love coconut desserts, this one is going to blow your mind. This slow cooker coconut cake is incredibly moist, silky, and almost impossible to stop eating.
And the best part? You don’t even need an oven. Just pour the batter into your slow cooker and go about your day.
Why This Coconut Cake Went Viral
This isn’t your typical cake. The texture is somewhere between a flan and a cheesecake, soft, rich, and melt-in-your-mouth delicious.
It’s also incredibly easy to make. No babysitting, no complicated steps, just a simple mix-and-cook dessert that delivers amazing results every time.
- No oven required
- Ultra moist, creamy texture
- Perfect for busy days
- Unique slow cooker method
- Always a crowd favorite
A Little Story Behind This Cake
My mom sent me this recipe with a note that made me laugh out loud.
She said: “This cake is called Atrapa Marido… which means Husband Catcher. Make it and send a piece to your sister.” 😂
Apparently, the name comes from how delicious it is. One bite and… well… you’ll see.
What Does It Taste Like?
This cake is not your typical fluffy sponge. It’s rich, dense, and creamy.
Think of it as a mix between:
- A silky flan
- A creamy cheesecake
- A coconut tres leches
Yes… it’s THAT good.
Why Use a Slow Cooker?
The slow cooker creates a gentle, even heat that keeps this cake incredibly moist.
No dry edges, no overbaking, just a perfectly soft and creamy dessert every time.
Plus, you can literally set it and forget it. Perfect for busy days when you still want something homemade.
Pro Tips for Success
- Spray your slow cooker well and line it with parchment paper
- Cover with paper towels under the lid to prevent condensation
- Do not skip pouring the milk mixture over the warm cake
- Let it absorb fully before serving for the best texture
Can I Bake This in the Oven?
Yes! If you don’t have a slow cooker, you can bake this cake in the oven. The method is the same, but the baking time will vary depending on your pan.
The texture will still be rich and delicious, just slightly less creamy than the slow cooker version.
Make It Ahead
This cake actually tastes even better the next day. The flavors deepen, and the texture becomes even more luscious.
Store it in the fridge and serve chilled or at room temperature.
Slow Cooker Coconut Cake (Ultra Moist & Creamy)
Ingredients
For Cake
- 3 large eggs
- 1 14 oz / 400 ml can sweetened condensed milk
- 1 14 oz / 400 ml can evaporated milk
- 1 14 oz / 400 ml can coconut milk (full-fat)
- 2 1/2 cups all-purpose flour
- 3 tablespoons unsalted butter softened
- 1/4 cup granulated sugar
For Topping
- 1 14 oz / 400 ml can coconut milk
- 2 tablespoons granulated sugar
- 1 1/2 cups shredded coconut sweetened or unsweetened
Instructions
For Cake
- In a large bowl, whisk together the eggs, condensed milk, evaporated milk, coconut milk, sugar, butter, and flour until smooth.
- Spray the inside of the slow cooker with nonstick spray and line with parchment paper. Spray again lightly.
- Pour the batter into the slow cooker.
- Place 3–4 paper towels under the lid to catch condensation, then cover.
- Cook on HIGH for 3–4 hours, or until the center is set.
For Topping
- In a saucepan, combine the coconut milk and sugar.
- Bring to a gentle boil over medium heat, stirring occasionally.
- Stir in the shredded coconut and remove from heat.
Assembly
- While the cake is still warm, pour the coconut topping evenly over the top.
- Let the cake sit and absorb the liquid completely.
- Serve warm or chilled.
Notes
- This cake has a soft, creamy texture similar to flan, not a traditional fluffy cake
- Use paper towels under the lid to prevent excess moisture
- Cooking time may vary depending on your slow cooker size
- For oven baking: bake at 350°F for 30–40 minutes
- Tastes even better the next day after chilling
Nutrition
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Thank you for this recipe Tiffany. It looks delicious! I am a coconut “nut” so I will definitely be trying it. My slowcooker is huge, like 6 quarts and I’m wondering how big yours is. I’m afraid this cake would spread out and be too thin in mine. In your photos, the cake looks pretty small, or maybe your cake platter is just HUGE.
Hi Sue thanks for commenting! My slow cooker is actually not that big (feeds 4-5 people). If yours is huge you can use a disposable aluminum loaf pan or a cake pan (if it fits). Also you can make it in the oven as well!
Let me know how it turns out! 🙂
Thanks for the tips. I will definitely try to put a smaller aluminum pan inside my slow cooker. I’ve never “baked” sweets in a slow cooker so I really want to try this! My mouth is watering just looking at your pictures again 🙂
Thanks Sue! You are going to love baking in it! There’s not going to be worries are burning the cake. Let me know how it comes out!
Wow, just WOW. This sounds amazing, from the method of cooking to the ingredients. I love flan and Tres Leches cake, so I know I will love this. Thank you for sharing this with us at Treasure box Tuesday- pinned! 🙂
I am glad you liked it Joy!! Thanks so much for hosting a great party and for stopping by!
OMG, where has this cake been all my life? Wow!
lol Heather!!
We loved this recipe at Munching Mondays and are featuring this week as a FAVORITE!!! Thanks so much for stopping by and hope to see you again 🙂 Warmest, Nic
Thanks so much Nic!! I am so glad that you liked it! Thanks for hosting such a great party!
Oh, wow! I love all things coconut and this cake looks fantastic! Have never made a cake in my slow cooker, will have to try this! Visiting from Say G’Day Saturday 🙂
Thanks so much Joy!! Great party!
A cake in a slow cooker! HOW COOL! Thanks for sharing! I think it would be great for my new linky party starting this Saturday at 8pm called “Found & Foraged” Can’t wait to party with you at http://www.houseofhipsters.com
I will be there!! Thanks for stopping by Kyla!
What are the sizes of the “milks” you used? How many ounces for each?
Hi Tamy:
Condensed Milk 14 oz
Coconut Milk 14 oz
Evaporated Milk 12 oz
Evaporated milk is condensed milk. Do you mean sweetened condensed milk?
Hi Sandy! Condensed Milk and evaporated milk are 2 different things. Both come in cans, evaporated milk has a slight different flavor and is liquid. Sweetened condensed milk is thicker and richer.
Sounds soooo rico!
Do you use the coconut milk you would use to make Pina Colada (like Coco Lopez)?
Coco Lopez is coconut cream which is denser. This recipe calls for coconut MILK – usually found near the canned milk area in your supermarket. 🙂
Up North here in NJ the coconut milk (full or lower fat; sweetened or unsweetened) is also found in the store’s international aisle mostly in the Thai (Asian) section. I make a number of Thai mains & soups. I’m not into the heat but it makes her happy.
Also make a number of baked oatmeal recipes where I sub coconut milk for regular milk. Can bake a couple pans at once & put in freezer for my niece since she’s stretched for time with 10 month old twins. She’d flip for this coconut cake. Lovely recipes.
Oh that’s right Leslie of course, near the Thai section as well!
Thanks for the great info.. I’ve never substituted coconut milk with regular ones.. I will definitely give it a try!
How do you get the cake out of the slow cooker? I’m afraid mine would crumble into pieces. For my family, we’ll just dig it out but if I want to put it on a cake stand? Thank you!
lol Nancy! I used parchment paper so when the cake cools up a bit, I carefully pull the parchment paper up and the cake comes off easily and then with some spatulas I transfer into a cake plate.
Thinking of making this as a take along for a Church luncheon …
About how many would you say this serves?
Hi Wanda! My slow cooker is on the smaller side but since it’s cake I would say around 10-12 people (depending on their appetites) 🙂 Hope that helps!
I bake it in crockpot for four hours on high the bottom burned poured topping and it was all over cake poked like it was to much topping where did I go wrong
Hi Sue 2 things:
1) Did you use parchment paper to line the crock pot? That may have been a factor with the burning
2) Is your crock pot big? Because if yours is big then the cake would’ve baked up wider and faster.
We live on a boat and therefore I would have to bake this in the oven. What temperature and for how long would you bake it? Also, I am assuming you are using unsweetened coconut milk because of all the sugar in the recipe, but you know what happens when one assumes!! 😉
Since we live in the Caribbean in the winter, this would be a great cake to make! I have a coconut pie recipe that my husband loves, but this looks yummy, too!
Thanks for posting this recipe! It looks wonderful!
Hi Linda!! Yes! Unsweetened coconut milk (the one that comes in a can)
Bake it at 350 for around 45-60 minutes or until the center isn’t jiggly. When you take it out of the oven, make some holes and add the topping
Yes the coconut flakes are the sweetened one.
Let me know how it turns out! Have fun on the boat
Hi there, just a bit confused with the directions where it says put the paper towels and top on . Is the topping meant to go on before doing so? Thanks a million, this sounds AMAZING! I love everything coconut!
Yes Emily! The topping goes after the cake is cooked.
One more thing….. I am also assuming that the coconut is the sweetened, flaked coconut found in bags.. but again… here I go assuming again!! 😉
One more thing….. I am also assuming that the coconut is the sweetened, flaked coconut found in bags.. but again… here I go assuming again!! 😉
Hi. I have a 2.4 quart slow cooker. Will that size be too small for this recipe ? Thank you
Not at all Lisi, that size works fine!
IT LOOKS GREAT, EASY AND RELEVANT METHOD OF BAKING A CAKE I AM SURELY GOING TO TRY THIS RECEIPE .
Awesome! let me know how it comes out!
The cake looks great! Just wondering about storing it – does it need to be refrigerated?
Thank you Derrick! Yes, great question, the cake does need to stay refrigerated before serving.
I really enjoyed this! Thanks for the recipe.
you’re very welcome Andi.
This might seem like a ridiculous question but I’m not sure what you mean when you say cover with paper towels. Should we cover the cake mix with towels or put paper towels between the crockpot and the lid? Thanks. I’m so excited to make this.
Hi Jessie! Put the paper towels between the crockpot and the lid. I do this to prevent the condensation from the lid to get to the cake and make it all watery.
Let me know what you think!
The cake was very firm, not like tres leches cake, not what I what I was expecting. The topping was yummy, the cake not so much
I am so sorry you didn’t like it Molly. Thanks for letting me know.
Hi! This looks so awesome. I have one of the new 9 x 13 casserole crockpots. Do you suggest that I double the recipe for this size?
Hi Jodie! yes! either double the recipe or insert a smaller disposable baking pan into your slow cooker and use the same measurements. Happy Baking!
What do you think of trying this in the Instant Pot or electric pressure cooler? What would you suggest for time?
Lisa, I have never baked in my instant pot – But it would be a good experiment. 😉
I just made this in my 13×9 slow cooker. Although tempted to double the recipie I decided not to at the last minute. It turned out great. Not as thick as yours and I did add an extra 1/2cup coconut to the topping but really good. Thanks for a great cake to make on a hot day and not heat up my oven!
That’s great mlg!! I’m glad you liked it! Have a great weekend!
I WAS REALLY LOOKING FORWARD TO THIS CAKE,COCONUT IS MY FAVORITE.I WAS EXTREMELY DISAPPOINTED.WITHIN AN HOUR I COULD SMELL IT BURNING,I TURNED IT DOWN TO LOW TO FINISH COOKING BUT IT WAS BURNED OVER AN INCH INTO THE SIDES.IT WAS VERY CHEWY AND BLAND,NO FLAVOR AT ALL.THIS ONE WILL BE TRASHED.
JUST TO CLARIFY [ DID USE PARCHMENT PAPER.
Oh I am so sorry it didn’t work out for you. Maybe the temperature and size of the slow cooker was a factor.
The recipe sounds good, but 2 questions. First, you say to boil the coconut milk and coconut on stove, but does not say how long. Second, you said when you bake cake in oven, to poke holes before adding frosting, do you do the same if making in crock pot? This is not specified. I hope you respond, as I want to make this cake tomorrow.
Thanks, Cathy
Hi Cathy!
To answer your questions:
1) just remove the coconut milk from the heat after if boils
2) Yes, I do exactly the same in the crockpot. After being in the slow cooker for 3-4 hours, I open the lid, poke holes and dump the hot coconut milk mixture and let it absorb.
Let me know how it comes out!
Hi I was just a little confused about one thing and wanted to clarify. The recipe calls for condensed mild. Do you mean “sweetened condensed” or just plain “condensed milk? Cake looks wonderful can”t wait to try it!
*milk not mild
Hi Jennifer, it’s sweetened condensed milk
Hi, can I substitute whole milk for the evaporated milk?
Of course, just add 2 tb more sugar
Just put this on, it will be done at 4:00. It looks so good, I too am crazy for coconut. Just realized a mistake, only used 1 can coconut milk. We’ll see what happens, it can’t be bad. Thank you for the recipe.
Let me know how it comes out Sharon.
It took 6 hours to bake, could tell it was scorching, but still undone. Finally finished, made topping, put holes in cake using chop stick, slowly spooned topping over, let sit about an hour and removed.. Not as good as expected, but not really a fair assessment. May try again.
Wow Sharon! 6 hours! I am so sorry it didn’t work out for you.
Can you use lite Coconut milk.
Yes Lori
I made this in my 8 quaet instant pot. I used a spring form pan covered with foil folded under pan, then I cut 4 vent holes in foil down the sides of pan. To keep steam off cake. Used 1 cup of water underneath fir steam pressure. Used trivet handles folded down pan on top. Cooking time 1hour 45 minutes. On high pressure. Did quck release. Turned out perfect.
WOW Sheila!! you’re my hero!!! Thanks for the instant pot conversion! I’ll definitely make it that way!
I have a small crockpot and it cooks really fast. I checked the cake after 2 1/2 hours and it was almost done. I turned it to low , then I fell asleep. When I woke up it had been in the crock pot a total of 6 hours and totally my fault and totally burnt. I’ll try again because I never got to the icing part and it looks like a great cake. I thought of cutting the baked cake in half lengthwise and making 2 igloos.
Wow I love your ugloo idea! My crockpot is oval shape, yours must be round.