Fluffy Rice Cooker Coconut Cake with Sweet Condensed Glaze

Hello, lovely bakers! If you adore the tropical taste of coconut and crave a fuss‑free dessert, this rice cooker coconut cake is for you. I love how simple and hands‑off this recipe is perfect for family bake times when the oven’s tied up or you want something easy yet impressive. The cake turns out moist and coconutty, and that sweet condensed milk glaze brings it all together in the coziest way.

Why You’ll Love This Dish

• Effortless baking: just mix and press “cook.”
• No oven needed: great for small kitchens or hot days.
• Kid‑friendly flavor: sweet, creamy, coconutty.

Simple Ingredients

Here’s what you’ll need you probably have most of these on hand:

• All‑purpose flour: The base of our fluffy cake.
• Baking powder: Gives it a light, airy texture.
• Salt: Balances sweetness for great flavor.
• Desiccated coconut: Adds texture and coconut flavor throughout.
• Coconut milk: Keeps it moist with richer flavor.
• Vegetable oil or butter: Adds tenderness and richness.
• Granulated sugar: Sweetens and caramelizes slightly.
• Eggs: Bind and lift the cake.
• Vanilla extract: Rounds out the flavor.
• Sweetened condensed milk: Makes the gooey, indulgent glaze.

Recipe Info

• Servings: 8–10 slices
• Prep time: 10 minutes
• Cook time: 45–60 minutes (rice cooker cycles)
• Total time: ~70 minutes

What is Needed

• 1½ cups (190 g) All‑purpose flour
• 1½ tsp Baking powder
• ½ tsp Salt
• ¾ cup (60 g) Desiccated or unsweetened shredded coconut
• ½ cup (120 ml) Coconut milk (full‑fat)
• ½ cup (120 ml) Vegetable oil or melted butter
• ¾ cup (150 g) Granulated sugar
• 2 Large eggs
• 1 tsp Vanilla extract

Condensed Milk Glaze

• ½ cup (120 ml) Sweetened condensed milk
• 2 tbsp Coconut milk
• Optional: a pinch of salt or a few drops of extra vanilla

Instructions

1. Prep the pot with oil or butter so the cake releases easily.
2. In a large bowl, whisk flour, baking powder, salt, and coconut.
3. In a separate bowl, beat eggs, then add coconut milk, oil, sugar, and vanilla mix until smooth.
4. Pour wet into dry and gently stir until just combined don’t overmix.
5. Pour batter into greased pot, smooth top, press ‘Cake’ or ‘Cook.’ If it switches to warm early, press again until a toothpick tests clean (about 45–60 mins).
6. Let cake sit 10 mins, then turn onto a plate or rack.
7. Mix condensed milk, coconut milk, and optional vanilla or salt; drizzle warm cake and sprinkle coconut flakes.

Top Tips

1. Don’t overmix stop when dry is just moistened to keep the cake tender.
2. Let the rice cooker finish its full cycle even if it switches to warm, restart until done.
3. Use full‑fat coconut milk and unsweetened coconut for the best tropical flavor.
4. Resting in the pot helps prevent cracking when inverting.
5. Small fingers love drizzling the glaze let them help for family fun!

Recipe Variations

• Use half coconut milk, half dairy milk for less richness.
• Stir in ½ cup pineapple chunks or mango for a fruity twist.
• Swap oil for melted butter for a richer taste.

Recommended Equipment

• Rice cooker with ‘Cook’ or ‘Cake’ setting
• Mixing bowls (2)
• Whisk
• Measuring cups and spoons
• Spatula
• Wire rack or plate

Make‑Ahead Tips

You can bake the cake ahead and store it cool glaze just before serving.

How to Store & Reheat

• Store leftover cake covered at room temperature for up to 3 days.
• Reheat slices in the microwave for 10–15 seconds or warm gently in a low oven (ca. 150 °C / 300 °F).

What to Serve With This Recipe

• Fresh fruit like berries or mango slices
• A dollop of whipped cream
• A scoop of vanilla ice cream

What You Need to Know About This Recipe

Rice cooker cakes are a beloved hack in many Asian households where humidity or lack of ovens made these gems a necessity. With coconut and sweet condensed milk, this version nods to Southeast Asian flavors, giving you a slice of nostalgia and tropical comfort.

More Recipes

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Easy Rice Cooker Coffee Mocha Cake: A Simple Dessert

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One Pot Rice Cooker Meals: Quick & Tasty Recipes

Rice Cooker Coconut Cake

Michelle

At home in minutes tropical coconut cake made easy in your rice cooker, drizzled with a sweet vanilla condensed milk glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 10

Equipment

• Rice cooker with ‘Cook’ or ‘Cake’ setting
• Mixing bowls (2)
• Whisk
• Measuring cups and spoons
• Spatula
• Wire rack or plate

Ingredients

  

• 1½ cups 190 g All‑purpose flour
• 1½  tsp Baking powder
• ½  tsp Salt
• ¾ cup 60 g Desiccated or unsweetened shredded coconut
• ½ cup 120 ml Coconut milk (full‑fat)
• ½ cup 120 ml Vegetable oil or melted butter
• ¾ cup 150 g Granulated sugar
• 2 Large eggs
• 1  tsp Vanilla extract
• ½ cup 120 ml Sweetened condensed milk
• 2  tbsp Coconut milk
• Optional: a pinch of salt or a few drops of extra vanilla

Instructions

 

• Grease the rice cooker pot: Prep the pot with oil or butter so the cake releases easily.
• Mix dry ingredients: In a large bowl, whisk flour, baking powder, salt, and coconut.
• Combine wet ingredients: In a separate bowl, beat eggs, then add coconut milk, oil, sugar, and vanilla mix until smooth.
• Fold wet into dry: Pour wet into dry and gently stir until just combined don’t overmix.
• Cook in rice cooker: Pour batter into greased pot, smooth top, press ‘Cake’ or ‘Cook.’ If it switches to warm early, press again until a toothpick tests clean (about 45–60 mins).
• Rest & invert: Let cake sit 10 mins, then turn onto a plate or rack.
• Glaze: Mix condensed milk, coconut milk, and optional vanilla or salt; drizzle warm cake and sprinkle coconut flakes.

Notes

• Make sure to restart the cooker if it switches to warm early it might need a second cycle.
• Don’t skip the 10‑minute rest before inverting to avoid breakage.

Keyword Coconut Cake in a Rice Cooker

One-Pot Cooking Rocks!