This dish contains the following allergens: Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Utensils
Hand Mixer
Large Bowl
Rubber Spatula
Step 1
Add 3 cups water to the pot. Spray the Multi-Purpose Pan (or 8” round baking pan) with cooking spray and dust with 2 tablespoons flour.
Step 2
To make the cake, add the cake mix and 2 tablespoons all-purpose flour to a large bowl and stir to combine.
Step 3
In a separate large bowl, add 2 eggs, 2 egg whites, ¾ cup water, oil, and vanilla extract and stir until combined.
Step 4
Add the wet ingredients to the dry ingredients and with a hand mixer, mix on low for 30 seconds. Then mix on medium for an additional 2 minutes and 30 seconds. Fold in the shredded coconut. Transfer batter to prepared pan.
Step 5
Place the bottom layer of the Deluxe Reversible Rack in the lower position. Place the pan on top of the rack, then place the rack in the pot.
Step 6
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 285°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 7
While the cake is baking, prepare the strawberry compote. In a large bowl add all strawberry compote ingredients and mash until lightly combined.
Step 8
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the pan and let cool for at least 1 hour. If the toothpick comes out with moist crumbs stick to it, continue to bake until the toothpick comes out clean.
Step 9
Once the cake is cooled, top with prepared strawberry compote.
Add 3 cups water to the pot. Spray the Multi-Purpose Pan (or 8” round baking pan) with cooking spray and dust with 2 tablespoons flour.
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Step 2 of 9
To make the cake, add the cake mix and 2 tablespoons all-purpose flour to a large bowl and stir to combine.
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Step 3 of 9
In a separate large bowl, add 2 eggs, 2 egg whites, ¾ cup water, oil, and vanilla extract and stir until combined.
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Step 4 of 9
Add the wet ingredients to the dry ingredients and with a hand mixer, mix on low for 30 seconds. Then mix on medium for an additional 2 minutes and 30 seconds. Fold in the shredded coconut. Transfer batter to prepared pan.
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Step 5 of 9
Place the bottom layer of the Deluxe Reversible Rack in the lower position. Place the pan on top of the rack, then place the rack in the pot.
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Step 6 of 9
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 285°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Step 7 of 9
While the cake is baking, prepare the strawberry compote. In a large bowl add all strawberry compote ingredients and mash until lightly combined.
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Step 8 of 9
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the pan and let cool for at least 1 hour. If the toothpick comes out with moist crumbs stick to it, continue to bake until the toothpick comes out clean.
720ml
water, for steaming
Nonstick cooking spray
120g
all-purpose flour, divided
1 box (432g)
white cake mix
2
large eggs
2
egg whites
180ml
water, for cake mix
237ml
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
60g
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
3 cups
water, for steaming
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 box (16 ounces)
white cake mix
2
large eggs
2
egg whites
¾ cup
water, for cake mix
½ cup
canola oil (or vegetable oil)
1 teaspoon
vanilla extract
½ cup
shredded coconut
Strawberry Compote
1 pint
strawberries, sliced
2 tablespoons
granulated sugar
3 tablespoons
lemon juice
Step 9 of 9
Once the cake is cooled, top with prepared strawberry compote.
