Slow Cooker Coconut Condensed Milk Cake?is light, fluffy, moist, and totally delicious – perfect for any occasion!
For the Cocoholics out there, this cake is for you! This cake will surely wow your guests!
Slow Cooker Coconut Condensed Milk Cake
8
servings1
hour6
hours250
kcal7
hoursI can also provide a step-by-step method for the slow cooker version if you want to make it. Do you want me to?
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Ingredients
3 Eggs
1.75 cups Condensed Milk Sweetened
1.5 cups Evaporated Milk
1.75 cups Coconut Milk
2.5 cups Plain Flour
3 tbsp Butter softened
1/4 cup Sugar
- For Topping:
1.75 cups Coconut Milk
2 tbsp Sugar
1.5 cups Coconut shredded
Directions
- Mix together all the cake ingredients.
- Spray the inside of a crock pot with nonstick spray. Line with parchment paper and spray the paper as well.
- Dump the cake batter inside the crock pot and place 3-4 sheets of Paper towels on top of the crock pot and place the lid tightly on top.
- Cook on high for 3-4 hours.
- Place all ingredients in a saucepan. Mix and let the mixture boil on medium heat.
- Dump the topping all over the warm cake inside the slow cooker and let it absorb all the liquid. Serve!
If you’ve been with us for a long time now, you know how much I love condensed milk recipes. So if you’re wondering if I’d recommend that you make this?Slow Cooker Coconut Condensed Milk Cake, my answer is you’d better! Or else you’re definitely missing out.
Is there a way we can get this in American measurements as well? Maybe a button for conversion?