Slow Cooker Lemon and Coconut Cake
Prep time
Cook time
Total time
Recipe type: Lunch box
  • 125 grams butter
  • 1 cup caster sugar
  • 2 eggs
  • 1 large lemon
  • 1 cup milk
  • 1¾ self raising flour
  • ½ cup desiccated coconut
  1. Turn slow cooker on high so it can warm up as you make the cake batter.
  2. You will need to be able to fit your cake tin inside the slow cooker, with something underneath it so the bottom of the cake pan does not touch the bottom of the slow cooker. Make sure you have this sorted before making the cake batter!
  3. The size of the spring form tin, depends on the size of your slow cooker. I used a 20cm pan and it only just fit in my slow cooker.
  4. Grate the rind of the lemon and set aside.
  5. In a medium sized bowl cream butter and sugar with an electric beater.
  6. Add egg one at a time and beat until the egg is well blended into the mixture.
  7. Add lemon rind and give a quick mix with the beater.
  8. Add desiccated coconut, flour and milk to the mixture and combine gently with a wooden spoon.
  9. Pour into lined springform pan
  10. Put lid on and allow to cook for three hours.
Recipe by Planning With Kids at