Slow Cooker Coconut Condensed Milk CakeCondensed Milk - food of the Gods!
For the Cocoholics out there, this cake is for you! Slow Cooker Coconut Condensed Milk Cake is light, fluffy, moist, and totally delicious perfect for any occasions. This cake will surely wow your guests!
serves
6-8time needed
prep cookingredients
12difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 125g serve |
Qty per 100g |
|
| Energy | 1513kJ | 1208kJ |
| Protein | 8g | 6g |
| Fat,total | 21g | 17g |
| -saturated | 15g | 12g |
| Carbohydrate | 32g | 26g |
| -sugars | 19g | 15g |
| Dietary Fibre | 1g | 1g |
| Sodium | 150mg | 120mg |
Ingredients
For the Cake:
- 3 Eggs
- 1 3/4 cups Condensed Milk Sweetened
- 1 1/2 cups Evaporated Milk
- 1 3/4 cups Coconut Milk
- 2 1/2 cups Plain Flour
- 3 tbsp Butter softened
- 1/4 cup Sugar
For Topping:
- 1 3/4 cups Coconut Milk
- 2 tbsp Sugar
- 1 1/2 cups Coconut shredded
Method
To bake the Cake:
- 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.
To make Topping:
- Place all ingredients in a saucepan. Mix and let the mixture boil on medium heat.
To Assemble:
- Dump the topping all over the warm cake inside the slow cooker and let it absorb all the liquid. Serve!
