This dish contains the following allergens: Eggs, Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
720ml
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
Utensils
Deluxe Reversible Rack
Ninja® Multi-Purpose Pan or 8-inch round baking pan
Rubber Spatula
Whisk
Stand or Hand Mixer
Large Bowl
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 lemon 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. 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
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 8
While the cake is cooling, prepare the glaze. In a large bowl, add all glaze ingredients and whisk until combined and smooth.
Step 9
Once the cake is cooled, place on a serving dish. Frost with the prepared glaze and top with toasted coconut.
Lemon and Toasted Coconut Yellow Cake with Vanilla Glaze
Step 1 of 9
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
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
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
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
Step 3 of 9
In a separate large bowl, add 2 eggs, 2 egg whites, ¾ cup water, oil, and lemon extract and stir until combined.
720ml
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
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. Transfer batter to prepared pan.
720ml
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
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
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
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
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
Step 7 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
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
Step 8 of 9
While the cake is cooling, prepare the glaze. In a large bowl, add all glaze ingredients and whisk until combined and smooth.
720ml
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (432g)
yellow cake mix
2
large eggs
2
Egg whites
180ml
water, for cake mix
118ml
canola oil
1 teaspoon
lemon extract
Glaze
120g
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
3 cups
water, for steaming
cooking spray
4 tablespoons
all purpose Flour, divided
1 box (16 ounces)
yellow cake mix
2
large eggs
2
Egg whites
3/4 cup
water, for cake mix
1/2 cup
canola oil
1 teaspoon
lemon extract
Glaze
2 cups
powdered sugar
2 tablespoons
butter, softened
1 teaspoon
vanilla extract
3-4 tablespoon
milk
Toppings
toasted coconut
Step 9 of 9
Once the cake is cooled, place on a serving dish. Frost with the prepared glaze and top with toasted coconut.
