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Slow-cooker jar cakes
Slow-cooker jar cakes
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Prep Time:
20 minutes
Cook Time:
185 minutes
Total Time:
205 minutes
Irresistible slow-cooked jar cakes topped with cream and strawberries, perfect for kids!
Ingredients:
  • 250g frozen mixed berries
  • 55g caster sugar
  • 125g butter, softened
  • 220g caster sugar
  • 3 Free Range Eggs
  • 40g desiccated coconut
  • 75g plain flour
  • 40g self-raising flour
  • 95g yoghurt
  • Pink liquid food colouring
  • Mixed berries, to decorate
  • 100g butter, softened
  • 500g icing sugar mixture
  • 60ml coconut milk
Instructions:
  • In a large saucepan over medium heat, simmer the berries with sugar, stirring occasionally, until the berries release their juices and the mixture slightly thickens, about 5 minutes. Let it cool.
  • In a mixing bowl, use an electric mixer to whip the butter and extra sugar until they are light and creamy. Add the eggs one at a time, beating thoroughly after each addition. Mix in the coconut and flour, then fold in the yogurt until well combined.
  • Divide the berry mixture evenly among eight 1-cup (250ml) jars. Add one-third of the cake mixture on top. Color the rest of the cake mixture pink with food coloring. Spoon half of the pink mixture evenly into the jars, smoothing the surface. Make the remaining pink mixture a deeper color by adding more food coloring. Divide among jars and smooth the surface (jars should be filled about one-third to half). Gently place lids on top of the jars.
  • Fill the slow cooker with half of the jars and pour boiling water until it reaches 4cm up the side of the jars. Cover and cook on high for 1 1/2 hours or until a skewer inserted in the centers comes out clean. Allow to cool before repeating with the remaining jars.
  • Prepare the coconut frosting by using an electric mixer to beat the butter in a bowl until it turns very pale. Gradually add the icing sugar in batches, making sure to beat well after each addition. Incorporate the coconut milk into the mixture. Transfer the frosting into a piping bag fitted with a 1cm fluted nozzle, then pipe it onto the cakes and finish by topping them with berries.

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