Crockpot Coconut Cake

Crockpot Coconut Cake

Crockpot Coconut Cake – What are your favorite rituals? Life goes thick and thin in cycles, and at this point I’m old enough to recognize when it’s time to hunker down through a thin space. Busyness, fatigue, grief, stress, depression — so many things can pull at us until all we can focus on is putting one foot in front of the other. When things thin out for me, I brace for the exhaustion and stock my cupboards with moments of contentedness in preparation the leanness to come.

So what are your rituals? The little things you add into your routine that give you peace, joy, or comfort?

If simple desserts make the cut, I offer you this 4-Ingredient Slow Cooker Coconut Cake. I’m on a drop-dead-easy kick, in case you couldn’t tell. This coconut cake is just as ugly as can be, just like its pumpkin cake cousin, but it’s so velvety, buttery, and delectable. The texture is just like bread pudding. If you’re into coconut (and want to throw your dessert in a slow cooker a few hours before dinner and be done), this needs to be next on your list to try.

Crockpot Coconut Cake

Crockpot Coconut Cake

Ingredients

  • 2 (14-ounce) cans coconut milk
  • 1/2 (7-ounce) bag sweetened coconut flakes
  • 1 package moist white cake mix
  • 1 cup butter
  • vanilla bean ice cream (optional, for serving)

Directions

  1. Add coconut milk, coconut flakes, and cake mix to your slow cooker.
  2. Mix until just combined.
  3. Place two sticks of butter on top.
  4. Cook on HIGH for 2 hours.
  5. Stir the cake, making sure to scrape the sides and bottom.
  6. Cook for another 1 hour.
  7. Serve warm with vanilla bean ice cream.

Thanks so much to Julie Ruble for this great video  and Willow Bird Baking for this tasty Crockpot Coconut Cake recipe.

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