Sun. Sep 25th, 2022
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Ingredients

  • 4 large eggs, room temperature
  • 1-1/2 cups sugar
  • 1/4 cup apricot(khubani)
  • 2 tbsp butter, melted
  • 1 can (13.66 ounces) coconut milk
  • 2 tsp vanilla extract( vanilla arq)
  • 2 tsp white vinegar(sirka)
  • 2 cups all-purpose flour(meda)
  • 1-1/4 tsp baking soda
  • 1 tsp salt
  • SAUCE:
  • 1 cup canned coconut milk
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 2 tbsp apricot(khubani)
  • 1/2 tsp coconut extract(coconut arq)
  • 2 medium mangoes, peeled and chopped
  • 1/4 cup sweetened shredded coconut, toasted
  • 1 container (8 ounces) frozen whipped topping, thawed
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Directions

  1. In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla arq and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour(meda), 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.
  2. Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot(khubani) 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.
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