Slow Cooker Coconut-Nutella Pudding Cake Recipe
Daily Value: 11%
|Folic Acid (B9)||22µg||5%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 3/4 teaspoon baking powder
- 1 1/3 cups coconut milk
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded coconut, plus more for serving
- 1/4 cup Nutella
- Cooking spray
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- Vanilla ice cream, for serving
In a medium-sized bowl, combine the flour, powdered sugar, baking powder, 1/3 cup of the coconut milk, oil, vanilla extract, and coconut. Whisk until smooth and then stir in the Nutella.
Spray a 3-quart slow cooker with cooking spray. Pour in the batter. Mix the sugar and cocoa powder together and sprinkle on top of the batter in the slow cooker. In a small pot, bring the remaining coconut milk to a boil and pour over the batter in the slow cooker; do not stir.
Cover with the lid and cook on high for 1 ½-3 hours (depending how hot your slow cooker cooks and how big of a slow cooker you use). Scoop out cake into individual bowls and drizzle with the chocolate sauce. Top with additional coconut, if desired. Serve with vanilla ice cream.