Vanilla Coconut Cake with Strawberry Compote

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.