Slow Cooker Triple Coconut Cake

Slow Cooker Triple Coconut Cake


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Cake, coconut, coconut oil, slow cooker
Hi, I'm Stef! Welcome to my kitchen, home to over 1000 recipes! Join me on my quest to push baking boundaries and live creatively both in and out of the kitchen.
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Slow Cooker Coconut Cake

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.

Triple Coconut Cake

Yield: Serves 9

Triple Coconut Cake

Ingredients

    Cake Ingredients
  • 1 cup sugar
  • 1/2 cup unrefined coconut oil, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup full-fat coconut milk
  • Frosting Ingredients
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups toasted coconut flakes

Instructions

    Cake Instructions
  1. In the bowl of a stand mixer, beat sugar, coconut oil, and butter until fully combined.
  2. Mix in eggs, one at a time.
  3. In a small bowl, whisk together flour and baking powder.
  4. Alternately add flour mixture and coconut milk into the butter/sugar mixture until just combined.
  5. Spread batter evenly in a greased 6 quart slow cooker. Place paper towels over the top of the slow cooker bowl to absorb the condensation that occurs during baking. Then, close the lid over the towels.
  6. Cook on high for about 90 minutes or until a toothpick comes out clean. Cooking time may vary by slow cooker model.
  7. Cool for 15 minutes in the slow cooker. Then, carefully invert onto a serving plate.
  8. Frosting Instructions
  9. Beat cream cheese and butter in a stand mixer on high speed for about 3 minutes or until light and fluffy.
  10. Beat in powdered sugar a little at a time until fully combined.
  11. Beat in salt and vanilla extract.
  12. Spread on cooled cake.
  13. Top with coconut flakes.

Notes

To toast coconut flakes, put them on a baking sheet in a single layer at 350 F for five minutes.

http://www.cupcakeproject.com/2017/05/slow-cooker-triple-coconut-cake.html

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