Slow Cooker Coconut-Nutella Pudding Cake

Slow Cooker Coconut-Nutella Pudding Cake

Karen Petersen


  • 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.

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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.

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