Ingredients
4 large eggs1-1/2 cups sugar1/4 cup apricot preserves2 tablespoons butter, melted1 can (13.66 ounces) coconut milk 2 teaspoons vanilla extract2 teaspoons white vinegar2 cups all-purpose flour1-1/4 teaspoons baking soda1 teaspoon saltSAUCE:1 cup canned coconut milk 1/2 cup butter, melted1/2 cup sugar2 tablespoons apricot preserves 1/2 teaspoon coconut extract2 medium mangoes, peeled and chopped 1/4 cup sweetened shredded coconut, toasted1 container (8 ounces) frozen whipped topping, thawed
Preparation
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 mango, coconut and a dollop of whipped topping.
