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.

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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

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

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.

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.