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Slow Cooker Jam & Coconut Sponge
Proper old school comfort… soft vanilla sponge, sweet raspberry jam and a coconut topping. Feel free to make this recipe in the oven to, just cook for 30 mins at 180.
SERVES
9
COOKING TIME
2 hours
DIFFICULTY
simple
What is a Slow Cooker Jam & Coconut Sponge?
A Slow Cooker Jam & Coconut Sponge is a classic, old school cake cooked in a slow cooker instead of the oven. It’s soft, moist, and topped with a sweet layer of jam and desiccated coconut. Perfect for those who want a retro dessert without heating up the kitchen.
Can I make this cake in a slow cooker?
Yes! This recipe is specifically designed as a slow cooker cake. Cooking it slowly ensures the sponge stays light and fluffy while the jam melts slightly into the top, creating a deliciously gooey layer.
How do I take a Slow Cooker Jam & Coconut Sponge out of the slow cooker?
Taking your sponge out of the slow cooker is easy if you prep it correctly beforehand. The key is to grease the slow cooker thoroughly—butter, oil, or non-stick spray all work well. You can also line the base with parchment paper for extra insurance. Once the cake is cooked and a skewer comes out clean:
- Turn off the slow cooker and let the sponge cool for 10–15 minutes. .
- Run a butter knife or spatula gently around the edges to loosen the sponge.
- If you used parchment, lift the cake out using the paper. If not, tip the slow cooker slightly and slide the cake onto a plate or cooling rack.
Is this sponge an old school cake?
Absolutely. This is a proper old school cake, reminiscent of the simple, nostalgic bakes many grew up with. The combination of jam and coconut gives it that retro charm.
How long does it take to cook a slow cooker sponge?
Most slow cooker sponge recipes, including this jam and coconut version, take about 1.5 to 2 hours on a low setting. Always check with a skewer – it should come out clean when the sponge is cooked through.
Can I use any type of jam?
Yes. Traditional strawberry or raspberry jam works beautifully, but you can use your favourite flavour. Just make sure it’s thick enough to sit on top of the sponge without soaking in too quickly.
Can I make it gluten-free or vegan?
It’s possible to adapt the recipe for dietary requirements. Use gluten-free self-raising flour for a gluten-free sponge, and swap butter and eggs for vegan alternatives if needed. The slow cooker method still works well.
How do I serve it?
Once cooled slightly, slice the sponge and serve it as it is, or with a dollop of cream or custard for a proper old school treat.
Any tips for a perfect slow cooker cake?
- Grease the slow cooker well to prevent sticking.
- Use parchment paper if your slow cooker tends to stick.
- Avoid opening the lid too often, as this lets out heat and can affect cooking time.
Method
Step 1
Add the butter and sugar to a bowl and mix until light and creamy. Add the flour, eggs, milk, vanilla extract and baking powder and mix until fully combined.
Step 2
This step is vital – make sure you grease the slow cooker dish. Then spoon the cake mixture into your slow cooker. Place a clean tea towel under the lid to lock in moisture and cook on high for 2 hours.
Step 3
Once cooked, spread over the raspberry jam and sprinkle with desiccated coconut.
Step 4
Slice up and serve warm with plenty of custard… there’s no other way!!
Step 5
Top tip: If your slow cooker is well greased, you can either tip the cake out onto a plate or simply cut it in the slow cooker and lift each slice out (both work perfectly).
Ingredients
180g butter, softened
180g caster sugar
180g self-raising flour
3 medium eggs
75ml milk
2 tsp vanilla extract
½ tsp baking powder
For the topping:
250g raspberry jam
25g desiccated coconut
Custard, to serve
