Slow Cooker Nutella-Coconut Pudding Cake

Photo by Rebecca F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup flour

  • 1/4

    cup powdered sugar

  • 3/4

    tsp baking powder

  • 1 1/3

    cup coconut milk (divided)

  • 1

    Tbsp oil

  • 1/2

    tsp vanilla

  • 1/4

    cup shredded coconut (plus more for serving)

  • 1/4

    cup Nutella

  • 1/4

    cup cocoa powder

  • 1/2

    cup white sugar

  • Vanilla ice cream, for serving

Directions

1. In a medium bowl, combine flour, powdered sugar, baking powder, 1/3 cup coconut milk, oil, vanilla and 1/4 cup coconut. Whisk until smooth and then stir in Nutella. 2. Pour batter into a greased slow cooker (3 quart works well). 3. Mix sugar and cocoa powder together and sprinkle on top of batter in slow cooker. 4. Bring 1 cup of coconut milk to boil and pour over the batter in the slow cooker. (Do not stir) 5. Cover and cook on HIGH for 1 1/2 to 3 hours (depending how hot your slow cooker cooks and how big of a slow cooker you use) 6. Scoop out cake into individual bowls and drizzle with the chocolate sauce. Top with additional coconut, if desired. Serve with vanilla ice cream.

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