Many coconut cakes are simply vanilla cakes with coconut frosting. If you are lucky, the recipes might throw in a little artificial coconut extract. My triple coconut cake, however, is the real deal. It is baked using unrefined coconut oil (the kind that actually tastes coconutty) and coconut milk and topped with toasted coconut flakes. I make the cake in a slow cooker and when I invert it, the top ends up being a darker brown and a little crunchy while the inside of the cake is light and very moist.
I am of the opinion that cream cheese frosting is the best frosting (have you tried my chocolate cream cheese frosting yet?!). So, this coconut cake is frosted in a generous swath of cream cheese frosting.
I originally developed this and other slow cooker recipes for Allrecipes Magazine. In the process, I learned that each slow cooker cooks a little differently. Therefore, your baking time might not totally match the one given in my recipe. Be sure to test with a skewer – if it comes out clean when inserted into the center of the cake, the cake is done.