This is another variation of my ‘Basic Plain Rice Cooker Cake’. I used Coconut Milk and added Desiccated Coconut. As the cake batter became too thick, I added extra Egg. Same as other Rice Cooker Cakes, the top side of the Cake can’t be browned, but it looks fine when flipped over.

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter

Ingredients

1 cup Self-Raising Flour
1/2 cup Desiccated Coconut
1/2 cup Caster Sugar *OR 3/4 cup for sweeter cake
1/4 teaspoon Salt
3 Eggs
1/2 cup Coconut Milk *warmed
1/4 cup Oil *I use Sunflower Oil
1 teaspoon Vanilla Extract
*Note: You can add Zest of 1 Lemon.

Method
  1. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in a good condition, baking paper would be unnecessary.
  2. Whisk all ingredients in a mixing bowl until smooth. Pour the mixture into the prepared rice cooker’s inner pot, and start cooking at ‘Cake’ setting.
  3. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, turn out on a serving plate OR wire rack, carefully peel away baking paper, and cool.
  4. It’s a good idea to serve with sweetened whipped Cream. You may wish to decorate the cake with the Cream.