This slow cooker lime and coconut self-saucing pudding is an easy dessert that’s perfect when you want something warm and comforting with very little effort. As it cooks, a soft, fluffy sponge forms on top while a tangy lime sauce develops underneath.
The combination of fresh citrus and sweet coconut creates a pudding that is both comforting and refreshing.
Ideal for family dinners, weekend desserts, or whenever you’re craving a simple homemade pudding, this recipe lets the slow cooker do most of the work.
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Why You’ll Love This Recipe
- Soft fluffy sponge layer
- Zesty lime sauce
- Works for a family dessert all year round with its zingy flavour
- Easy to prepare
- Serve from the slow cooker dish!
Ingredients
Here’s what you will need for this recipe. Get the quantities in the recipe card. below:
- desiccated coconut (or unsweetened shredded coconut) – we need finely shredded coconut (just as desiccated coconut is in the UK), not sweetened flakes. This gives a nice texture to the sponge.
- limes – for juice and zest. Use unwaxed limes if possiblle. Zest the lime finely before juicing. Bottled lime juice isn’t recommended – fresh gives a much better and brighter flavour. if your limes are small or not very juicy, use an extra half a lime.
- self-raising flour
- caster sugar
- butter
- milk
- egg
Method
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker coconut lime sponge pudding recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Measure out the flour, desiccated coconut and sugar in a large bowl.
Step 2. In another bowl, mix together the butter, milk and egg then add the lime zest and juice. Pour the wet ingredients onto the dry ingredients.
Step 3. Mix well.
Step 4. In a jug, mix together the sugar and lime juice for the sauce, then add the boiling water and mix again.
Step 5. Grease the slow cooker bowl with a little butter, then spoon the cake batter in.
Step 6. Pour the sauce ingredients over the cake batter in the bowl. It will look very strange, don’t worry! The sauce will end up underneath the sponge as it becomes firm.
Step 7. Turn your slow cooker onto high and cook for around two hours, until the sponge is firm. You will probably see the lime sauce bubbling around the edges. Add a little more lime zest on top for colour and serve directly from the slow cooker bowl.
Tip. Do not overcook or the sauce will be absorbed by the cake!
Serving Suggestions
Serve with:
- Vanilla ice cream
- Single cream
- Warm custard
- Toasted coconut flakes
- Lime wedges for extra zing
Variations
- Lemon: swap the lime juice and zest for lemon to make a lemon self-saucing pudding.
- Fruit: fold chopped pineapple or berries into the batter for a fruitier version.
- Coconut milk: swap part of the milk for coconut milk for richer flavour.
Storage and Freezing
Storing leftovers:
Allow the pudding to cool completely, then cover or transfer to an airtight container. Store in the fridge for up to 2 days. The sauce may thicken slightly once chilled but will loosen again when reheated.
Reheating:
Reheat individual portions in the microwave for 30-60 seconds, until piping hot throughout. Avoid reheating in the slow cooker.
Freezing:
This pudding can be frozen, although the sauce may be slightly less saucy once defrosted. Freeze cooled portions in airtight containers for up to 1 month.
Defrosting & reheating:
Defrost overnight in the fridge, then reheat in the microwave until hot all the way through. Stir gently before serving to redistribute the sauce.
Top tip:
For best results, freeze individual portions and serve with fresh cream or ice cream to refresh the pudding after reheating.
Slow Cooker Tips
- Always grease the pot well so the sponge doesn’t stick.
- Cook on high for best rise and texture in self-saucing puddings.
- Check at 1 hr 45 mins – slow cooker models vary.
- A kitchen towel under the lid can reduce condensation dripping onto the sponge.
This recipe is cooked in a 3.5 litre slow cooker. Double the ingredients for a larger slow cooker.
Related
Recipe
Slow Cooker Lime and Coconut Self-Saucing Pudding
Ingredients
For the sponge:
- 140 g (¾ cup + 2 tbsp) self raising flour
- 50 g (½ cup + 3 tbsp) desiccated coconut
- 100 g (½ cup) caster sugar (superfine sugar)
- 80 g (¼ cup + 2 tbsp) melted butter
- 60 ml (¼ cup) milk
- 1 egg
- zest of 2 limes and juice of 1 lime
For the sauce:
- 250 ml (1 cup) boiling water
- 50 g (¼ cup) caster sugar (superfine sugar)
- juice of 1 lime
Equipment
Instructions
- Remove and grease your slow cooker bowl with a little butter or oil.
- Weigh out the flour, desiccated coconut and sugar in a large bowl.140 g / ¾ cup + 2 tbsp self raising flour, 50 g / ½ cup + 3 tbsp desiccated coconut, 100 g / ½ cup caster sugar (superfine sugar)
- Mix together the butter, milk and egg in a bowl, and add the lime zest and juice.80 g / ¼ cup + 2 tbsp melted butter, 60 ml / ¼ cup milk, 1 egg, zest of 2 limes and juice of 1 lime
- Pour the wet ingredients onto the dry ingredients and mix well.
- Pour the cake batter into your slow cooker bowl.
- Mix together the sugar and lime juice for the sauce, then add the boiling water and mix again.250 ml / 1 cup boiling water, 50 g / ¼ cup caster sugar (superfine sugar), juice of 1 lime
- Pour the sauce ingredients over the cake batter in the bowl. It will look very strange but you don't need to worry, as the sauce will end up underneath the sponge as it becomes firm.
- Turn your slow cooker onto high and cook for around two hours, until the sponge is firm. Serve warm!
Notes
- Vanilla ice cream
- Single cream
- Warm custard
- Toasted coconut flakes
- Lime wedges for extra zing
- Lemon: swap the lime juice and zest for lemon to make a lemon self-saucing pudding.
- Fruit: fold chopped pineapple or berries into the batter for a fruitier version.
- Coconut milk: swap part of the milk for coconut milk for richer flavour.
- Always grease the pot well so the sponge doesn’t stick.
- Cook on high for best rise and texture in self-saucing puddings.
- Check at 1 hr 45 mins — slow cooker models vary.
- A kitchen towel under the lid can reduce condensation dripping onto the sponge.
Laura@Baking in Pyjamas says
Lime and coconut sound like a great combination, this looks lovely. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Happy Easter, have a great weekend!