SLOW COOKER CHOCOLATE PUDDING CAKE

MAKES 8 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1¾ HOURS

2 cups all-purpose flour

⅔ cup packed brown sugar

⅔ cup granulated sugar

¼ cup sifted cocoa powder

¼ cup desiccated coconut

2 tsp baking powder

½ tsp salt

1¼ cups coconut milk

¼ cup unsalted butter, melted

1 egg

1 tsp vanilla

75 g dark chocolate (2 ½ oz), melted

Chocolate Coconut Sauce

¼ cup brown sugar, packed

¼ cup icing sugar

¼ cup cocoa powder, sifted

1 cup coconut milk

Grease bottom and sides of slow cooker; set aside. In large bowl, combine flour, brown sugar, granulated sugar, cocoa powder, coconut, baking powder and salt. In separate bowl, combine coconut milk, butter, egg and vanilla; mix into flour mixture just until combined. Stir in chocolate. Spread mixture in prepared slow cooker; smooth top with spatula.

Chocolate-coconut Sauce In separate bowl, combine brown sugar, icing sugar and cocoa powder. Mix in 2 cups hot water and coconut milk until sauce is smooth. Slowly pour into slow cooker over batter, without mixing.

Cover and cook on high until pudding is firm to the touch, about 1¼ to 2 hours. Transfer slow cooker bowl to rack; let cool for 15 minutes.

PER SERVING about 455 cal, 6 g pro, 13 g total fat (10 g sat. fat), 79 g carb (5 g dietary fibre, 49 g sugar), 40 mg chol, 275 mg sodium, 4 mg iron.