This crockpot coconut cream cake is perfect for special occasions. It’s incredibly soft and moist. I modified my basic crockpot vanilla cake recipe by adding a coconut glaze and homemade coconut whipped cream to make this cake. I love making desserts in the slow cooker whenever we have an event. I prepare the dessert in the morning and set it to cook while I tend to other tasks. I’ve also made this Slow Cooker Peach Cobbler and Slow Cooker Cherry Pineapple Dump Cake on many occasions.

Crockpot coconut cream cake made from scratch.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Add the coconut cream cake batter to the slow cooker.

Place a piece of paper towel below the crockpot lid to catch condensation.

Place a paper towel in the slow cooker lid to catch condensation.

How To Make Crockpot Coconut Cream Cake

Begin by placing the can of coconut milk in the refrigerator to chill.
Add flour, sugar and baking powder to a bowl. Whisk together to combine.
Next, add milk and vanilla extract to that same bowl and mix until well incorporated.
Generously grease the inside of the crockpot.
Pour the cake batter into the slow cooker.
Cook on high for 2-2.5 hours or until a toothpick comes out clean. You may also cook on low for 4-4.5 hours.
Prepare the coconut glaze. In a bowl, combine the milk and cream of coconut.
Once the cake is finished cooking, poke holes into it with a fork.
Pour the coconut glaze over the cake while it’s still warm.
Once the cake has cooled down, begin preparing the coconut whipped cream.
Remove the chilled can of coconut milk from the refrigerator.
Scoop out only the thick part and discard the liquid.
Beat the coconut milk and 2 tbsp of sugar on high speed in a mixer until stiff peaks form.
Stop mixing and fold in the sweetened coconut flakes.
Top the cake with the coconut whipped cream and add more sweetened coconut flakes to top it off.

Biting into a piece of slow cooker coconut cream cake.

Tips & Variations

I used a 4 qt slow cooker for this recipe. If you have a larger one, the cake may cook faster. You may want to double the recipe depending on how large your crockpot is.
If you don’t have coconut milk, you may prepare the whipped cream topping with heavy cream instead.
Serve this coconut cream cake right out of the crockpot. If you try to remove it, it may break. So to make things easier, I serve it from the slow cooker.

Crockpot Coconut Cream Cake

This crockpot coconut cream cake recipe is perfect for special occasions. It's topped with coconut glaze and coconut whipped cream.

Print Pin

Keyword: coconut cream cake, crockpot coconut cake, slow cooker coconut cake

Prep Time: 15

Cook Time: 2

Resting Time: 1

Total Time: 3 15

Servings: servings

Calories: 536kcal

Equipment

crockpot

Ingredients

Ingredients For The Cake

1 1/2 cups flour
2 tsp baking powder
1 cup milk
1 tsp vanilla extract
1 cup white granulated sugar

Ingredients For The Coconut Glaze

1/4 cup milk
1/4 cup cream of coconut

Ingredients For The Coconut Whipped Cream

13.5 oz coconut milk thick part only
2 tbsp white granulated sugar
1 cup sweetened coconut flakes 1/2 cup for the whipped cream and 1/2 cup to top the cake

Instructions

Begin by placing the can of coconut milk in the refrigerator to chill.
Add flour, sugar and baking powder to a bowl. Whisk together to combine.
Next, add milk and vanilla extract to that same bowl and mix until well incorporated.
Generously grease the inside of the crockpot.
Pour the cake batter into the slow cooker.
Cook on high for 2-2.5 hours or until a toothpick comes out clean. You may also cook on low for 4-4.5 hours.
Prepare the coconut glaze. In a bowl, combine the milk and cream of coconut.
Once the cake is finished cooking, poke holes into it with a fork.
Pour the coconut glaze over the cake while it’s still warm.
Once the cake has cooled down, begin preparing the coconut whipped cream.
Remove the chilled can of coconut milk from the refrigerator.
Scoop out only the thick part and discard the liquid.
Beat the coconut milk and 2 tbsp of sugar on high speed in a mixer until stiff peaks form.
Stop mixing and fold in the sweetened coconut flakes.
Top the cake with the coconut whipped cream and add more sweetened coconut flakes to top it off.

Notes

I used a 4 qt slow cooker for this recipe. If you have a larger one, the cake may cook faster. You may want to double the recipe depending on how large your crockpot is.
If you don’t have coconut milk, you may prepare the whipped cream topping with heavy cream instead.
Serve this coconut cream cake right out of the crockpot. If you try to remove it, it may break. So to make things easier, I serve it from the slow cooker.

Nutrition