INGREDIENTS
Cake:
2 ½ cups all-purpose flour
3 large eggs
1 (14 oz) can coconut milk
1 (14 oz) can sweetened condensed milk
1 (14 oz) can evaporated milk
3 tablespoons unsalted butter, softened
3 tablespoons sugar
1 teaspoon vanilla extract
Topping:
1 ½ cups shredded coconut flakes
2 tablespoons sugar
1 (14 oz) can coconut milk
1 teaspoon vanilla extract
1 cup powdered sugar, optional
PREPARATION
In a bowl, cream together butter and sugar. Mix in eggs, one at a time, then mix in coconut milk, sweetened condensed milk, evaporated milk, and vanilla extract. In small batches, mix in flour and stir until fully incorporated.
Coat slow cooker with cooking spray. Line slow cooker with parchment paper.
Carefully pour cake batter over top of parchment paper.
Place 3-4 paper towels over top of slow cooker, then place lid. *Note: the paper towels will help absorb condensation and prevent a mushy cake top.
Cook on HIGH for 3-4 hours. After 3 hours, regularly check cake until center has just set. (Reduce cooking time if using a larger slow cooker).
Turn off slow cooker and prepare topping: in a small saucepan, whisk coconut milk, sugar, vanilla, and coconut flakes until mixture reaches a low simmer.
Optional: stir in powdered sugar until sauce is slightly thickened.
Pour directly over cake in slow cooker.
Carefully remove cake from slow cooker, using parchment paper to help lift from basin, and transfer to serving dish. Enjoy!