I'm excited about this cake. I received a reader request to make a coconut cake in the crockpot, and I had the perfect opportunity this weekend to test it out.
We had some family events to attend, and house guests---everybody who had the opportunity to try this cake loved it.
Cooking cake (especially a gluten free cake) in the crock ensures a moist cake every time.
I used a store-bought cake mix to save valuable flour mixing time, but if you have a favorite secret cake recipe, go ahead and use it.
STOP! Read ALL THE WAY THROUGH before you start mixing ingredients!!
--cake mix (gluten free cake mixes make a ONE layer cake, that is what I used, but if you want a thicker, more traditional cake, use two boxes)
If you are not Gluten Free -- go ahead and use you absolute favorite white cake mix.
--the ingredients the box tells you to use (butter, oil, eggs, etc.)--
use the quantity the box tells you to
--can of coconut milk
--1 teaspoon coconut extract
for use after baking:
--2 tablespoons powdered sugar
--sweetened shredded coconut
--cream cheese frosting (optional)
I used a round 4 quart crockpot for this recipe.
Follow the directions on the box for the amount of eggs and oil used.
But instead of using milk or water for the liquid, use coconut milk.
Make sure to shake the can really well, to mix the cream.
Add 1 teaspoon of coconut extract to the batter.
Save the rest of the can of coconut milk, we're going to use it later.
Spray your crockpot with cooking spray, and pour in batter.
Cover and cook on high for 2-4 hours, or until a toothpick comes out clean.
I did NOT vent the lid with a chopstick this time, because I was interested in seeing if it would cook without being vented.
Our cake cooked perfectly in 2.5 hours on high. If you see a bunch of condensation on the lid, or if you'd prefer to vent, go for it.
But I think it will take longer to cook, because a lot of the heat will escape through the lid-gap.
When the cake is finished, mix 1/2 cup of the reserved coconut milk with 2 tablespoons of powdered sugar.
Poke holes in the hot cake with a skewer and pour the sweetened coconut milk over the top of the cake.
If you are not going to frost, sprinkle on shredded coconut. If you are going to frost, save the coconut for later.
Let cool to room temperature, then refrigerate for about an hour, or for as long as you can stand it.
If frosting, now is the time to do it. I thought I was going to frost the cake, but I completely forgot.
It was sweet enough without the frosting, but I am one who thinks cakes need frosting. It's your choice.
Serve the chilled cake right out of the crockpot.
We have a new favorite cake! I loved this, and so did the rest of the family. I'm so so happy I tried this!
LONG LIVE THE CROCKPOT!!
other cakes in the crockpot: