Crockpot Monday: Coconut Cake

Coconut is one of those flavors that people seem to either love or hate. I don't think I've ever met anyone who just thought coconut was okay. Luckily for all of us, I think coconut is awesome! So is cake! Combine the two and mmmmm....

Ingredients:
White cake mix
The ingredients that the mix calls for in the amount it calls for.
Can of coconut milk
1 teaspoon coconut extract

for use after baking:
2 Tablespoons powdered sugar
Sweetened shredded coconut
Cream cheese frosting (optional)

Directions:

Follow the directions on the box for the amount of eggs and oil used. Instead of using milk or water for the liquid, use coconut milk. Make sure to shake the can really well, to mix the cream. Add 1 teaspoon of coconut extract to the batter.

Save the rest of the can of coconut milk.

Spray your crockpot with cooking spray, and pour in batter. Cover and cook on high for 2-4 hours, or until a toothpick comes out clean.

When the cake is finished, mix 1/2 cup of the reserved coconut milk with 2 T of powdered sugar. Poke holes in the hot cake with a skewer and pour the sweetened coconut milk over the top of the cake. If you are not going to frost, sprinkle on shredded coconut. If you are going to frost, save the coconut for later.

Let cool to room temperature, then refrigerate for about an hour. If you want to frost it, do so after chilling the cake.

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