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rebecca78

Slow Cooker Nutella-Coconut Pudding Cake

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Rate this recipe 4.5/5 (15 Votes)

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

Details

Adapted from 365daysofcrockpot.com

Preparation

Step 1

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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