COCONUT & JAM SPONGE *STEAM BAKE* NINJA FOODI Recipe | Easy Cake Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle coconut flavor, while margarine is often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often cheaper.

fruit jam

🥗Healthier: fruit puree

💰Cheaper: homemade jam

Fruit puree can be a healthier option, and homemade jam can save costs.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is more economical.

Welcome to the channel and introduction to the recipe.

Measure 200 grams of unsalted butter into a mixing bowl.

Measure 200 grams of caster sugar and add it to the butter.

Cream together the butter and sugar until light and fluffy.

Crack 3 eggs into the mixture and mix until combined.

Measure 80 grams of desiccated coconut and add it to the mixture.

Reset the scales and measure 200 grams of self-raising flour, then add to the mixture.

Add a splash of milk to loosen the batter and mix until combined.

Prepare the Ninja Foodi by adding 750 milliliters of water to the bottom of the pot.

Line the bottom of the Ninja dish with parchment paper.

Spread the cake batter evenly in the Ninja dish.

Set the Ninja Foodi to steam bake at 160°C for 45 minutes without opening the lid.

After 45 minutes, check the cake; it should be spongy and fragrant.

Remove the cake from the Ninja using a tea towel to avoid burns.

Let the cake cool before removing the parchment paper.

Transfer the cooled cake to a glass serving dish.

Spread a layer of strawberry jam on top of the cake.

Sprinkle desiccated coconut evenly over the jam.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens