Servings 16 servings |
Ingredients
- 1 box yellow cake mix 18.25-ounce
- 1/4 cup canola oil
- 2 eggs
- 2 egg whites
- 1 teaspoon coconut extract
- 1 1/3 cups lite coconut milk divided
- 2 tablespoons confectioners’ sugar
- 1/4 cup flaked coconut
Ingredients
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Instructions
- In 3 1/2-6-quart slow cooker, insert plastic liner if desired, or coat with nonstick cooking spray.
- In bowl, combine cake mix, oil, eggs, egg whites, coconut extract and 1 cup coconut milk, mixing well. Transfer to slow cooker, cook on HIGH about 1 hour 15 minutes (if using 4 quart crock pot, will take about 2 hours).
- When cake is done, Whisk together remaining 1/3 cup coconut milk with confectioners’ sugar, mixing well. Poke holes in hot cake with toothpick; gradually pour coconut milk over top of cake. Sprinkle with coconut and serve.
Nutritional Info
Calories 192 Calories from Fat 37% Fat 8g Saturated Fat 2g Cholesterol 23mg Sodium 237mg Carbohydrates 28g Dietary Fiber 0g Total Sugars 15g Protein 3g, Dietary Exchanges: 2 other carbohydrate, 1 1/2 fat
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