- Todd English born (1960)
Slow Cooker Coconut-Nutella Pudding Cake
- 1/2 Cup all-purpose flour
- 1/4 Cup powdered sugar
- 3/4 Teaspoons baking powder
- 1 1/3 Cup 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
Fact: Anything with Nutella is awesome. Need I say more? This cake is decadent, delicious, and perfect with vanilla ice cream. Or better yet, with coconut ice cream. That would be awesome. Five stars — double it, if you're having company.
See all slow cooker recipes.
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.