Coconut and Chocolate Cake
Slow Cooker Coconut Oil Chocolate Cake Recipe
– 2 cups white sugar
-1 3/4 cups all-purpose flour
-3/4 cup unsweetened cocoa powder
-1 1/2 teaspoons baking soda
-1 1/2 teaspoons baking powder
-1 teaspoon salt
-1 cup milk
-1/2 cup Sonoma Farm Coconut Oil
– 2 teaspoons vanilla extract
-1 cup boiling water
Spray crock of a large slow cooker with cooking spray.
In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, coconut oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
Pour the cake batter into the prepared slow cooker.
Set slow cooker to “Low”. Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.