Triple Coconut Cake
I make this cake in a slow cooker and when I invert it, the top ends up being a darker brown and a little crunchy while the inside of the cake is light and very moist.
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Ingredients
- 3 cups powdered sugar
- 2 cups toasted coconut flakes
- 1/2 cup unrefined coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup sugar
- 1/2 cup unsalted butter
- 8 ounces cream cheese
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup full-fat coconut milk
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