Slow Cooker Coconut Cake (Ultra Moist & Creamy)
This slow cooker coconut cake is ultra moist, rich, and creamy with a texture similar to flan and cheesecake. An easy no-oven dessert made right in the crockpot, perfect for busy days or special occasions.
Servings 10
Calories 559kcal
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
Calories: 559kcal | Carbohydrates: 60g | Protein: 12g | Fat: 31g | Saturated Fat: 24g | Cholesterol: 81mg | Sodium: 149mg | Potassium: 516mg | Fiber: 1g | Sugar: 33g | Vitamin A: 365IU | Vitamin C: 2.9mg | Calcium: 233mg | Iron: 4.6mg
