Triple Coconut Cake Recipe

Name: Triple Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 cup white sugar; 1/2 cup refined coconut oil; 1 stick unsalted butter; 3 large eggs; 2 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup full-fat coconut milk; Frosting:; 4 ounces cream cheese; 1/2 stick unsalted butter; 1 1/2 cups confectioners' sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup toasted sweetened coconut flakes

Servings: persons

Cake:
1 cup white sugar
1/2 cup refined coconut oil
1 stick unsalted butter
3 large eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup full-fat coconut milk
Frosting:
4 ounces cream cheese
1/2 stick unsalted butter
1 1/2 cups confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup toasted sweetened coconut flakes

1
Beat together sugar, coconut oil, and butter in a large bowl with an electric mixer until fully combined. Add eggs, 1 at a time, beating well after each addition.
2
Whisk together flour, baking powder, and salt in a bowl. Working in batches, stir flour mixture into butter mixture alternately with coconut milk until just combined.
3
Generously coat a 6-quart oval slow cooker with cooking spray and line bottom with parchment paper. Spread batter evenly in slow cooker. Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 1 to 1 1/2 hours.
4
Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Carefully turn cake out onto a serving platter and let cool completely, about 1 hour.
5
For the frosting, beat together cream cheese and butter in a bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Beat in powdered sugar, a little at a time, until fully combined. Beat in salt and vanilla.
6
Frost top of cake and top with coconut flakes to serve.

1490

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake:, 1 cup white sugar, 1/2 cup refined coconut oil, 1 stick unsalted butter, and more.

Yes, Triple Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions