Components
- 4 big eggs, space temperature level
- 1-1/2 cups sugar
- 1/4 cup apricot protects
- 2 tablespoons butter, melted
- 1 can (13.66 ounces) coconut milk
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 2 cups versatile flour
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- SAUCE:
- 1 cup canned coconut milk
- 1/2 cup butter, melted
- 1/2 cup sugar
- 2 tablespoons apricot protects
- 1/2 teaspoon coconut extract
- 2 medium mangoes, peeled and sliced
- 1/4 cup sweetened shredded coconut, toasted
- 1 container (8 ounces) frozen whipped topping, defrosted
Instructions
- In big bowl, beat eggs, sugar, apricot protects and butter till integrated. Include coconut milk, vinegar and vanilla; stir to integrate (batter will be thin). In another bowl, blend flour, baking soda and salt. Slowly stir flour mix into batter simply till dampened. Transfer to a greased 5-qt. sluggish cooker. Prepare, covered, on high till a toothpick placed in cake brings out wet crumbs, 2-1/2 to 3 hours.
- On the other hand, for sauce, blend together coconut milk, butter, sugar, apricot protects and extract till smooth. Poke holes in warm cake with a skewer or chopstick. Put mix equally over pudding; let stand to enable pudding to take in sauce, 15-20 minutes. Serve with sliced mango, coconut and a dollop of whipped topping.
