4
5 ratings

Slow Cooker Coconut Cake

Your guests will be in awe of this light and sweet dessert

Ever want to eat a cake hot from the oven? Now you can — and you don't even need an oven! This moist coconut cake is made in a slow cooker, and it rocks! 

Recipe courtesy of Holly Clegg from her cookbook "Kitchen 101."

Ingredients

  • 1 (18.25-ounce) box yellow cake mix
  • 1/4 Cup canola oil
  • 2 eggs
  • 2 egg whites
  • 1 Teaspoon coconut extract
  • 1 1/3 Cup light coconut milk, divided
  • 2 Tablespoons confectioners' sugar
  • 1/4 Cup flaked coconut

Directions

In slow cooker (3 1/2 quarts to 6 quarts), insert plastic liner if desired, or coat with nonstick cooking spray.

In bowl, combine cake mix, oil, eggs, egg whites, coconut extract and 1 cup coconut milk, mixing well. Transfer to slow cooker, cook on high about 1 hour 15 minutes, then check to see if cake is done. Time may vary depending on the size of your slow cooker; in a 4-quart Crock-Pot, expect about 2 hours.

When cake is done, whisk together remaining 1/3 cup coconut milk with confectioners’ sugar, mixing well. Poke holes in hot cake with toothpick; gradually pour coconut milk over top of cake. Sprinkle with coconut and serve.

Nutritional Facts
Servings16
Calories Per Serving186
Total Fat7g11%
Sugar15gN/A
Saturated3g13%
Cholesterol20mg7%
Protein2g5%
Carbs28g9%
Vitamin A9µg1%
Vitamin D0.1µg0.7%
Vitamin E1mg6.4%
Vitamin K3µg3%
Calcium72mg7%
Fiber0.6g2.2%
Folate (food)7µgN/A
Folate equivalent (total)38µg10%
Folic acid18µgN/A
Iron0.8mg4.5%
Magnesium5mg1%
Monounsaturated3gN/A
Niacin (B3)0.8mg4.8%
Phosphorus114mg16%
Polyunsaturated1gN/A
Potassium35mg1%
Riboflavin (B2)0.1mg8.8%
Sodium253mg11%
Sugars, added1gN/A
Zinc0.2mg1.6%