Ingredients :
- 4 large eggs
- 1-1/2 cups sugar
- 1/4 cup apricot preserves
- 2 tablespoons butter, melted
- 1 can coconut milk
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 2 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- SAUCE:
- 1 cup canned coconut milk
- 1/2 cup butter, melted
- 1/2 cup sugar
- 2 tablespoons apricot preserves
- 1/2 teaspoon coconut extract
- 2 medium mangoes, peeled and chopped
- 1/4 cup sweetened shredded coconut, toasted
- 1 container frozen whipped topping, thawed
Directions :
- In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours.
- Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mangoes, coconut and a dollop of whipped topping.
