One 15-ounce package super-moist chocolate cake mix
1/2 cup salted butter, melted
1 cup water
3 large eggs
1 teaspoon vanilla extract
Pinch of salt
2 cups sweetened coconut flakes or shreds
1 cup milk chocolate chips
1/2 cup chopped pecans
Add the cake mix, melted butter, water, eggs, 1 cup coconut, vanilla and salt to a mixing bowl.
Whisk well with an electric mixer or by hand. Avoid overmixing.
Lightly spray the inside of the slow cooker with nonstick cooking spray.
Pour the batter into the slow cooker.
Evenly sprinkle the top of the batter with the remaining coconut, chocolate chips and pecans. Do not stir.
Cover and cook on high for 90 minutes or until an inserted toothpick comes out clean.
Turn on warm setting for an additional 15 minutes.
Scoop the cake out of the slow cooker with a large serving spoon into individual bowls. Serve each piece alongside a scoop of vanilla bean ice cream.