Go Back
+ servings
Slow cooker coconut and lime cake
Print Pin
4.8 from 5 votes

Slow Cooker Coconut and Lime Cake

A slow cooker cake full of tropical flavours!
Course Baking
Cuisine Slow Cooker
Keyword coconut, lime
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 slices
Calories 595kcal


  • round slow cooker


  • 175 g unsalted butter
  • 175 g caster sugar
  • Lime zest from one and a half limes
  • Juice of half a lime
  • 3 eggs
  • 75 g dessicated coconut
  • 175 g self-raising flour
  • 1 tsp baking powder

For the lime buttercream icing

  • 75 g butter or spread
  • 150 g icing sugar
  • Lime zest to taste

For the lime icing

  • 100 g icing sugar
  • Juice of half a lime
  • 1 tsp water


  • Grease and line your slow cooker pot in readiness, then beat the butter and caster sugar together until light and fluffy, in a large bowl.
  • Mix in the lime zest and juice.
  • Beat in the eggs one at a time. Beat well after each addition.
  • Stir in the dessicated coconut.
  • Sift in the flour and baking powder, and fold in.
  • Transfer the mixture into your lined slow cooker bowl.
  • Put the lid on, add a tea towel under the lid to catch drips, then cook on high for 1 hour. Then switch to low and cook for a further 40-50 minutes, or until a skewer comes out clean from the centre.
  • While the cake cooks, prepare your buttercream icing and lime drip icing. For the buttercream, cream the butter with the icing sugar until light and fluffy, then stir through the lime zest. For the other lime icing, mix together the lime juice and icing sugar and thin it out if needed with the teaspoon of water, or as much as needed to reach your desired consistency.
  • Once the cake is cooked, trim any burnt edges, slice in half, then fill with the lime buttercream and spoon the other icing over the top and sprinkle with lime zest.


Cooking time really depends on your slow cooker. Every slow cooker is different. Once you know how long your slow cooker takes to bake cakes, use that as a guide. If cooking one for the first time, check regularly (every 15-20 minutes) to make sure it isn't burning. Use the tea towel under the lid to catch drips and stop the top getting wet and soggy. Check the centre of the cake with a skewer or knife to see when it is cooked through. If the top still seems a bit wet, cook for another ten minutes then check again.


Calories: 595kcal | Carbohydrates: 71g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 128mg | Sodium: 98mg | Potassium: 163mg | Fiber: 2g | Sugar: 53g | Vitamin A: 870IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.8mg