Name: Slow Cooker Lemon Cake with a Twist
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8
Cuisine: Dessert
Ingredients: 1 box (15.25 oz) lemon cake mix; 1 can (13.5 oz) coconut milk; 3 large eggs

Indulge in this effortless Slow Cooker Lemon Cake with a surprising twist of tangy lemon and creamy coconut. Using just three ingredients, this dessert is perfect for busy days, delivering a moist, zesty cake that’s simple to make and bursting with tropical flavor. Ideal for any occasion!

Recipe Tips and Tricks

Line the Slow Cooker: For easier removal, line the slow cooker with parchment paper before pouring in the batter.
Avoid Overcooking: Check the cake at the 1.5-hour mark, as slow cooker models vary in heat intensity.

Enhance the Flavor: Add a teaspoon of lemon zest to the batter for an extra citrusy punch.
Serve with Toppings: Pair with whipped cream, fresh berries, or a scoop of vanilla ice cream for a decadent treat.

Why You’ll Love This Recipe

This Slow Cooker Lemon Cake with a Twist is a game-changer for dessert lovers who crave simplicity without sacrificing flavor. With only three ingredients, it’s incredibly easy to whip up, making it perfect for busy weeknights or last-minute gatherings. The coconut milk adds a luxurious, tropical depth that elevates the classic lemon cake, creating a moist, tender crumb that melts in your mouth. Whether you’re a novice baker or a seasoned pro, this recipe delivers consistent, crowd-pleasing results. Its versatility allows for creative toppings and variations, ensuring it fits any occasion, from casual family dinners to festive celebrations. Plus, the slow cooker does all the hard work, leaving you free to enjoy the process and the delicious outcome!

Yield: 8 servings

Slow Cooker Lemon Cake with a Twist

A zesty, moist Slow Cooker Lemon Cake with a coconut twist, made with just three ingredients for effortless indulgence.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 30 minutes

Total Time 2 hours 40 minutes

Ingredients

1 box (15.25 oz) lemon cake mix
1 can (13.5 oz) coconut milk

3 large eggs

Instructions

Gather Your Ingredients: Start by collecting your lemon cake mix, coconut milk, and eggs. Having everything ready makes the process smooth and enjoyable.
Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or a thin layer of butter to prevent sticking.

Mix the Batter: In a large mixing bowl, combine the lemon cake mix, coconut milk, and eggs. Whisk until smooth and lump-free for a velvety batter.
Pour into the Slow Cooker: Carefully pour the batter into the prepared slow cooker, spreading it evenly with a spatula for uniform cooking.
Set and Cook: Cover the slow cooker and cook on high for 2 hours. Avoid lifting the lid to maintain consistent heat.

Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready!
Cool the Cake: Turn off the slow cooker and let the cake cool for 30 minutes before transferring it to a serving plate.
Add a Finishing Touch: Dust the cake with powdered sugar or drizzle with a lemon glaze for extra flair.

Slice and Serve: Cut into generous slices and serve warm or at room temperature for maximum enjoyment.
Enjoy the Moment: Share this delightful cake with loved ones and savor the tropical lemony goodness together!

Notes

For best results, use a 6-quart slow cooker to ensure even cooking. If your slow cooker runs hot, reduce the cooking time slightly. The cake’s texture improves after cooling, so don’t skip the resting step. Serve with a dusting of powdered sugar or a drizzle of lemon glaze to enhance its visual appeal and flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 287Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 72mgSodium 518mgCarbohydrates 55gFiber 1gSugar 30gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The lemon cake mix forms the base, delivering a bright, citrusy flavor that pairs perfectly with the tropical twist. Opt for a high-quality brand for the best texture. Coconut milk adds richness and a subtle tropical note, replacing water or oil for a moist, decadent crumb. Use full-fat coconut milk for maximum creaminess, but light coconut milk works for a slightly less rich option. Eggs bind the ingredients, ensuring a fluffy, well-structured cake. Fresh, large eggs are ideal for consistent results.

Variations and Substitutions

Different Cake Mix: Swap the lemon cake mix for vanilla or yellow cake mix for a milder flavor, adding a tablespoon of lemon extract to maintain the citrus note.
Dairy-Free Option: The recipe is naturally dairy-free thanks to coconut milk, but ensure your cake mix is dairy-free if needed.
Add-Ins: Stir in ½ cup of white chocolate chips or shredded coconut for extra texture and flavor.

Gluten-Free Version: Use a gluten-free lemon cake mix to accommodate dietary restrictions without compromising taste.
Fruit Twist: Replace coconut milk with pineapple juice for a piña colada-inspired cake.

Storage Options

Room Temperature: Store the cake in an airtight container for up to 2 days.

Refrigerator: Keep in the fridge for up to 5 days to maintain freshness. Reheat slices briefly in the microwave for a warm treat.
Freezer: Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.