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Slow-Cooker Coconut-Nutella Pudding Cake

Karen Petersen|

Slow-Cooker Coconut-Nutella Pudding Cake
3.2 (29 ratings)
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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.Slow-Cooker recipes.Click here for more of the 101 Best Slow Cooker Recipes
Servings
8
Slow Cooker Coconut-Nutella Pudding Cake
Ingredients
  • 1/2 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 3/4 teaspoon 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
Directions
  1. 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.
  2. 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.
  3. 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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