Makes about 6 servings
Ideal slow cooker size: 3-4 quart
1 tsp vanilla
1 cup flour
1 1/2 tsp baking powder
1 (14 oz) can cream of coconut (can be found in the aisle next to the alcohol), divided
1 (16 oz) can crushed pineapple, drained of juice (reserve the juice)
2 Tbsp canola or vegetable oil
1 cup shredded coconut, divided
1 cup coconut milk (or if you’re in a pinch just use evaporated milk)
Vanilla ice cream
1. Dump drained pineapple into the bottom of slow cooker and spread to cover the bottom.
2. Combine vanilla, flour, baking powder, 1/3 cup cream of coconut, 2/3 cup of reserved pineapple juice, 1/2 cup of shredded coconut and oil in a medium bowl. Stir together until well-incorporated. Spread batter on top of the pineapple.
3. Stir together 1 cup of coconut milk and cream of coconut and bring to a boil. Pour boiling liquid on top of the batter (don’t stir).
4. Cover slow cooker and cook on HIGH for about 2-3 hours or on LOW for about 3-4.
5. Place the rest of the coconut on a cookie sheet. Toast the coconut in the oven on broil for a couple of minutes.
5. Scoop down deep to get the cake, pineapple and sauce into the serving bowls. Serve topped with vanilla ice cream and toasted coconut.
So proud of myself to come up with this recipe. Although it isn’t my typical chocolate dessert, it will suffice. 🙂 I loved the toasted coconut on top! And of course serving with ice cream is a must. The cream of coconut is found next to the alcohol at the grocery store. It is typically used to make pina coladas. My cream of coconut was a little separated (it should look white and creamy) so I used a blender to puree it a bit. That cream of coconut is soooo good. Imagine sweetened condensed milk with coconut flavor…yum! 4 stars.