1 tsp vanilla
1 cup flour
1 1/2 tsp baking powder
1 (14 oz) can cream of coconut divided
1 (16 oz) can crushed pineapple, drained of juice
2 tbsp canola or vegetable oil
1 cup shredded coconut, divided
1 cup coconut milk
vanilla ice cream
1. Dump drained pineapple into the bottom of slow cooker and spread to cover the bottom. Combine vanilla, flour, baking powder, 1/3 cup cream of coconut, 2/3 cup of reserved pineapple juice, 1/2 cup of shredded coconut and oil in a medium bowl. Stir together until well-incorporated. Spread batter on top of the pineapple.
2. Stir together 1 cup of coconut milk and cream of coconut and bring to a boil. Pour boiling liquid on top of the batter (don’t stir Cover slow cooker and cook on HIGH for about 2-3 hours or on LOW for about 3-4. Place the rest of the coconut on a cookie sheet. Toast the coconut in the oven on broil for a couple of minutes. Scoop down deep to get the cake, pineapple and sauce into the serving bowls. Serve topped with vanilla ice cream and toasted coconut.