Slow Cooker Raspberry Zinger Cake has all the sensibilities of a favorite childhood treat - Raspberry Zingers. It's made with simple ingredients and cooked in the slow cooker, so it's as easy as it is delicious.
First, spray the Crock Pot with Cooking Spray, place the lid on the crock pot, and turn the heat to HIGH, to heat the crock pot.
In the mixing bowl of a stand mixer, (or with a mixer and a bowl) blend the melted Butter, and Oil with the Sugar and Vanilla, until smooth and creamy. In a separate bowl, add the Flour, Baking Powder, salt, and Raspberry Jello, and stir until completely mixed.
Add the Eggs to the mixing bowl, and blend. Add the Flour mixture a little at a time, alternating with the Milk, until all ingredients have been added, and mixed until smooth.
Remove the mixing bowl, and fold the fresh Raspberries into the cake batter. Pour the batter into the crock pot, and cover with the lid.
Cook on high heat for 1 hour, and turn heat setting to low, and cook an additional 30 minutes to and hour, or until a toothpick inserted in the center comes out clean, and cake is no longer wobbly.
When cake is finished, remove the lid and be careful not to drip any condensation from the lid on the cake. Allow cake to cool in the crock pot, until the Crock liner can be removed.
Remove the crock, and let cool to room temperature. Place cake/crock in the refrigerator if cool cake is preferred.
In the mixing bowl of a stand mixer, place the Cream Cheese, and milk, and blend. Add Vanilla, and blend. Add Powdered Sugar about 1/3 cup at a time, and mix until smooth, thick and creamy. If Frosting becomes to thick, add a few drops of milk to thin.
Frost cake with all of the frosting, and generously sprinkle Coconut on top. To serve, cut in 2 - 3 inch slices. Enjoy!
NOTE: For best results, place cake in refrigerator to cool before serving. Crock Pot temperatures do vary, so just watch the cake to make sure it's cooking, and when you turn it down, check on it about every 20 minutes until it's done.