Slow Cooker Coconut Condensed Milk Cake

Slow Cooker Coconut Condensed Milk Cake


Servings 6-8
Time Needed Prep
Ingredients 12
Difficulty Easy

Rating (click to rate)

2.9 based on 109 ratings.


  • For the Cake:
  • 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

Nutrition Information

Qty per
125g serve
Qty per
Energy 381cal 304cal
Protein 8.7g 6.9g
Fat (total) 22g 17g
 - saturated 15.5g 12.4g
Carbohydrate 33g 26g
 - sugars 20g 16g
Dietary Fibre 1.84g 1.47g
Sodium 151mg 120mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

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.


  1. Mix together all the cake ingredients.

  2. Spray the inside of a crock pot with nonstick spray. Line with parchment paper and spray the paper as well.

  3. 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.

  4. Cook on high for 3-4 hours.

  5. Place all ingredients in a saucepan. Mix and let the mixture boil on medium heat.

  6. Dump the topping all over the warm cake inside the slow cooker and let it absorb all the liquid. Serve!

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