Slow cooker recipes

Slow cooker pineapple coconut cake

Your slow cooker is not just for stews and lamb shanks!
Slow-cooker dessert recipes
8
6H 30M

Put your slow cooker to work on more than just lamb shanks and stews. Made with coconut cream and topped with pineapple this cake has a tropical feel.

Looking for more slow cooker dessert recipes?

Ingredients

Method

1.

Chop butter into cubes; leave at room temperature to soften.

2.

Preheat a 5.5-litre (22-cup) slow cooker on HIGH.

3.

Grease a deep 20cm (8in) round cake pan; line base and side
with baking paper.

4.

Drain pineapple, reserving ⅔ cup of the syrup. Pat seven pineapple slices dry with paper towel; arrange over base of lined pan. Without shaking coconut cream can, open can and spoon off 1 cup of the thickest coconut cream into a jug; refrigerate until serving. Reserve ½ cup of remaining coconut cream.

5.

Beat softened butter and ¾ cup of the sugar in a bowl with an electric mixer until light and fluffy. Add 1 egg at a time, beating well after each addition. Fold through sifted flour and the reserved ½ cup coconut cream until just combined.

6.

Spoon batter into pan, tapping on the bench to remove air bubbles. Smooth surface with the back of the spoon. Cut a 1 metre (39in) long piece of foil. Wrap foil around outside of pan, joining ends together on top to make a ‘handle’ so it looks like a basket, to assist with removing the pan from the slow cooker. Place pan inside slow cooker. Cover slow cooker insert with a clean tea towel, then replace cooker lid. Cook for 6 hours or until a skewer inserted into the centre of the cake comes out clean. Using the foil handle, remove the pan from slow cooker; cool cake in pan for 20 minutes.

7.

Meanwhile, to make syrup, place remaining sugar and reserved pineapple syrup in the clean slow cooker insert. Adjust setting
to ‘sear’ (HIGH). Stir until sugar is dissolved. Bring to the boil; simmer for 10 minutes or until syrupy. (Or use a small saucepan
on the stovetop.)

8.

Run a flat-bladed knife around edge of pan; carefully turn cake onto a plate. Just before serving, whisk refrigerated thick coconut cream in a small bowl with an electric mixer until thick. Drizzle syrup over cake; serve with whipped coconut cream.

Add finely grated lime rind to the cake batter in step 5, then add julienned lime rind to the syrup in step 7, if you like.

Refrigerate cake in an airtight container for up to 2 days; reheat in a microwave to serve.

Note

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