There are many occasions that are great for making this beautiful and delicious cake, but with its red and white colors and the day soon upon us, this recipe is just perfect for Valentine’s Day. If you’ll take a moment to think about it, you should discover there are a lot of special people in your life. So show your appreciation… make a cake!
This recipe is not just time saving and easy but looks elegant when using a spring form pan in the Rice Cooker. It makes a moist cake that holds up well to many different types of fillings. For this occasion, I’m using a thick raspberry jam filling. Keep in mind the consistency of whatever you choose for your filling. The thinner the consistency the more it will soak into the cake; that’s not a bad thing, just be aware.
Lastly, you will find that when you make any recipe for someone else you also derive great joy for having done it; that’s the real bonus!
1 box white cake mix
¾ cups coconut milk
4 egg whites
¼ cups water
½ cups Greek style yogurt
¼ cups flour
6 inch spring form pan
In a bowl, beat the coconut milk, egg whites and water until thoroughly mixed. Add the yogurt and continue to mix. Gradually add the cake mix and flour and mix just until combined.
Place 3 cups of water into the inner pot of your Rice Cooker. Using a piece of foil, roll it into a snake like circular form and place it on the bottom of the inner pot. This will help elevate the pan above the water line. Use an additional piece of foil to cover the outside bottom of the spring form pan to prevent water from seeping into batter.
Pour batter into the lightly greased spring form pan. With an additional piece of foil, fold it to form a 2” collar around the top to allow for additional support when the cake rises. Place pan on top of the coiled foil, being sure the pan is above the water line. Close lid.
Set to Slow Cook for 2 hours or until set. Open lid and let cake cool. Trim top if needed, slice into layers and decorate.
Over to You
What’s your version of a special cake? Share and inspire us!