Slow Cooker Coconut Cake

Name: Slow Cooker Coconut Cake
Ingredients: 1 (18.25-ounce) box yellow cake mix; 1/4 cup canola oil; 2 eggs; 2 egg whites; 1 teaspoon coconut extract; 1 1/3 cup light coconut milk, divided; 2 tablespoon confectioners' sugar; 1/4 cup flaked coconut

Holly Clegg|Oct. 11, 2018 11:45 am EST

4 (5 ratings)

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Ever want to eat a cake hot from the oven? Now you can — and you don't even need an oven! This moist coconut cake is made in a slow cooker, and it rocks! Recipe courtesy of Holly Clegg from her cookbook "Kitchen 101."

Servings

16

Ingredients

1 (18.25-ounce) box yellow cake mix
1/4 cup canola oil
2 eggs
2 egg whites
1 teaspoon coconut extract
1 1/3 cup light coconut milk, divided
2 tablespoon confectioners' sugar
1/4 cup flaked coconut

Directions

In slow cooker (3 1/2 quarts to 6 quarts), insert plastic liner if desired, or coat with nonstick cooking spray.
In bowl, combine cake mix, oil, eggs, egg whites, coconut extract and 1 cup coconut milk, mixing well. Transfer to slow cooker, cook on high about 1 hour 15 minutes, then check to see if cake is done. Time may vary depending on the size of your slow cooker; in a 4-quart Crock-Pot, expect about 2 hours.
When cake is done, whisk together remaining 1/3 cup coconut milk with confectioners’ sugar, mixing well. Poke holes in hot cake with toothpick; gradually pour coconut milk over top of cake. Sprinkle with coconut and serve.