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