Ingredients 1/4 cup butter, softened 1/2 cup sugar 1/4 yogurt 6 tbsp milk, warm 3/4 cup all purpose flour 6 tbsp desiccated coconut 1/2 tsp baking powder 1/2 tsp baking soda 4-5 tbsp fruit jam and desiccated coconut (for garnishing)
Spread a layer of salt at the bottom of a cooker and set it on low-medium heat. Place a hollow stand in the middle and cover the cooker with its lid . If your cooker has a rubber lining and whistle, remove it and let it pre-heat for 10 minutes.
Grease a 6-inch round pan with oil/butter and line it with parchment paper.
Meanwhile make the cake batter by creaming butter and sugar in a bowl till it’s light and fluffy. Add yogurt and warm milk to it and whisk it together until no lumps remain.
Lastly sift in flour, desiccated coconut, baking powder, baking soda and mix until there are no large flour pockets. Do not overmix the batter at this stage.
Transfer the batter into the greased pan and place it carefully in the preheated cooker.
Put the lid back on the cooker and cook the cake for 30-35 minutes on low to medium heat or until a skewer inserted in the centre comes out clean.
Once the cake has cooled down, spread an even layer of jam, sprinkle some desiccated coconut and serve.