Impress your dinner party guests with these slow-cooker jar cakes for dessert. They’re the perfect combination of sweet and fruity. Delicious!
Serves66
Cook time1 hr 30 mins1 hour 30 minutes
Prep time20 mins20 minutes,
Ingredients
250g frozen mixed berries
1/4 cup (55g) caster sugar
125g butter, softened
1 cup (220g) caster sugar, extra
3 Coles Australian Free Range Eggs
1/2 cup (45g) desiccated coconut
1/2 cup (75g) plain flour
1/4 cup (40g) self-raising flour
1/3 cup (95g) vanilla yoghurt
Mixed berries, to decorate
Coconut frosting
100g butter, softened
500g icing sugar mixture
1/4 cup (60ml) coconut milk
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the berries and sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until berries start to release their juices and mixture thickens slightly. Set aside to cool.
Step 2
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the coconut and combined flours and stir to combine. Add the yoghurt and stir to combine.
Step 3
Spoon the berry mixture evenly among six 11/2-cup (375ml) capacity jars. Spoon one-third of the cake mixture evenly over the berries. Add pink liquid food colouring to the remaining cake mixture and stir to combine. Spoon half of the cake mixture evenly among each jar and smooth the surface. Add more colouring to the remaining cake mixture and stir to combine. Spoon evenly among each jar and carefully smooth the surface (the jars should be only about 1/3-1/2 full). Place a lid loosely over each jar.
Step 4
Place jars in the bowl of a slow cooker. Pour enough boiling water into the base to come 2cm up the side of the jars. Cook on high for 11/2 hours or until cake is cooked through when tested with a skewer. Set aside to cool.
Step 5
To make the coconut frosting, use an electric mixer to beat the butter until very pale. Add the icing sugar, in batches, beating well between each batch. Add the coconut milk and beat to combine. Place in a piping bag fitted with a 1cm fluted nozzle. Pipe icing onto the cakes. Top with berries to serve.
Impress your dinner party guests with these slow-cooker jar cakes for dessert. They’re the perfect combination of sweet and fruity. Delicious!
Method
Step 1
Combine the berries and sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until berries start to release their juices and mixture thickens slightly. Set aside to cool.
Step 2
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the coconut and combined flours and stir to combine. Add the yoghurt and stir to combine.
Step 3
Spoon the berry mixture evenly among six 11/2-cup (375ml) capacity jars. Spoon one-third of the cake mixture evenly over the berries. Add pink liquid food colouring to the remaining cake mixture and stir to combine. Spoon half of the cake mixture evenly among each jar and smooth the surface. Add more colouring to the remaining cake mixture and stir to combine. Spoon evenly among each jar and carefully smooth the surface (the jars should be only about 1/3-1/2 full). Place a lid loosely over each jar.
Step 4
Place jars in the bowl of a slow cooker. Pour enough boiling water into the base to come 2cm up the side of the jars. Cook on high for 11/2 hours or until cake is cooked through when tested with a skewer. Set aside to cool.
Step 5
To make the coconut frosting, use an electric mixer to beat the butter until very pale. Add the icing sugar, in batches, beating well between each batch. Add the coconut milk and beat to combine. Place in a piping bag fitted with a 1cm fluted nozzle. Pipe icing onto the cakes. Top with berries to serve.
