Slow cooker jar cakes
recipe

Delicious Slow cooker jar cakes Recipe

The kids will love these individual jar cakes! Slow cook cake batter and top with cream and strawberries!
Slow cooker jar cakes
Prep Time : 0:20 | Cook Time : 3:05 | Total Time : 3:25 | Serving : 8 person.

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 (40g) desiccated coconut

  • 1/2 cup (75g) plain flour

  • 1/4 cup (40g) self-raising flour

  • 1/3 cup (95g) vanilla yoghurt

  • Pink liquid food colouring

  • Mixed berries, to decorate

Coconut frosting

  • 100g butter, softened

  • 500g icing sugar mixture

  • 1/4 cup (60ml) coconut milk

Method

  • Step 1

    Combine berries and sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until berries release their juices and mixture thickens slightly. Set aside to cool.

  • Step 2

    Use an electric mixer to beat butter and extra sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the coconut and combined flour and stir to combine. Stir in the yoghurt.

  • Step 3

    Spoon berry mixture evenly among eight 1-cup (250ml) jars. Top with one-third of the cake mixture. Tint the remaining cake mixture pink with food colouring. Spoon half the mixture evenly among the jars. Smooth surface. Tint remaining cake mixture a more intense pink with more food colouring. Divide evenly among jars and smooth surface (jars should only be about one-third to half full). Place lids loosely over jars.

  • Step 4

    Place half the jars in a slow cooker. Pour boiling water into the slow cooker to come 4cm up the side of the jars. Cover and cook for 1 1/2 hours on high or until a skewer inserted into the centres comes out clean. Set aside to cool. Repeat with the remaining jars.

  • Step 5

    To make the coconut frosting, use an electric mixer to beat the butter in a bowl until very pale. Add icing sugar, in batches, beating well after each addition. Beat in coconut milk. Place in a piping bag fitted with a 1cm fluted nozzle. Pipe frosting onto the cakes. Top with berries.

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