This slow cooker self-saucing lime and coconut pudding is a wonderfully easy dessert that feels a little bit special. With a light sponge on top and a tangy lime sauce underneath, it’s the perfect pudding to let your slow cooker do all the work. The combination of zesty citrus and sweet coconut makes this a comforting yet refreshing dessert, ideal for family dinners or relaxed weekend baking.
I had some lovely fresh limes, and some desiccated coconut left over from my recent bakes so thought I would try a lime self saucing pudding.
I had recently seen a couple of similar recipes on the Internet and so I have adapted them for the best flavour and for the slow cooker.
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Ingredients
Here’s what you will need for this recipe. Get the quantities in the recipe card. below:
- desiccated coconut (or unsweetened shredded coconut) – here we need finely shredded coconut (just as desiccated coconut is in the UK), not sweetened flakes. This gives a good 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
1. Remove and grease your slow cooker bowl.
2. Pour the flour, coconut and sugar into a large bowl.
3. Mix together the butter, milk and egg in a jug, and beat together well. Add the lime zest and juice.
4. Pour the jug contents onto the dry ingredients and mix well.
5. Pour the cake batter into your slow cooker bowl.
6. Mix together the sugar and lime juice for the sauce, then add the boiling water and mix again.
7. Pour the sauce ingredients over the cake batter in the bowl. It will look very strange but the sauce will end up underneath the sponge as it becomes firm.
This is just after pouring on the sauce.
This is half an hour later!
8. Turn your slow cooker onto high and cook for around two hours, until the sponge is firm.
Do not overcook or the sauce will be absorbed by the cake!
Serve directly from the slow cooker bowl. The lime sauce is thick and smooth, and goes really well with the coconut sponge. Delicious!
Serving Suggestions
Serve with:
✔️ Vanilla ice cream
✔️ Single cream
✔️ Warm custard
✔️ Toasted coconut flakes
✔️ Lime wedges for extra zing
Variations
- More citrus punch: add extra lime zest or swap in lemon zest if preferred.
- Tropical twist: stir in a small handful of shredded desiccated coconut into the sauce before cooking for extra texture.
- Fruit boost: fold in chopped pineapple or berries to the batter for a fruitier version.
- Coconut milk swap: substitute part of the milk with 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 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) golden caster sugar ordinary caster sugar also fine
- 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) golden caster sugar or ordinary caster sugar
- juice of 1 lime
Equipment
Instructions
- Remove and grease your slow cooker bowl.
- Pour the flour, coconut and sugar into a large bowl.140 g self raising flour, 50 g desiccated coconut, 100 g golden caster sugar
- Mix together the butter, milk and egg in a jug, and beat together well. Add the lime zest and juice.80 g melted butter, 60 ml milk, 1 egg, zest of 2 limes and juice of 1 lime
- Pour the jug contents 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 boiling water, 50 g golden caster sugar, juice of 1 lime
- Pour the sauce ingredients over the cake batter in the bowl. It will look very strange but 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
- 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!