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Ninja Foodi Coconut Drizzle Summer Cake

by Antony Amourdoux
on 7th August 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A simple sponge gets an Indian Summer dressing, best flavours from the south of India mixed with the beautiful English recipe. This cake will surely impress your taste buds


Ninja Foodi Coconut Drizzle Summer Cake

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4.6666666666667 - 3 reviews

Ingredients

  • Cardamom spiced sponge
  • 200g butter
  • 200g caster sugar
  • 200g self raising flour
  • 50g desiccated flour
  • 4 large eggs
  • 2 tsp cardamom powder
  • 100ml coconut milk
  • 100g icing sugar
  • Coconut cream filling
  • 250ml double cream, cold
  • 250g icing sugar
  • 200g butter
  • 3 drops of coconut essence
  • Summer berries (raspberries, blueberries, blackberries and strawberries)
Prep Time
Serves
4

Instructions

  1. For the Sponge: Mix the self raising flour, cardamom powder and desiccated coconut together. With a hand held mixer or stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Finally fold in the flour mixture and mix until combined.

    Tip: add a few spoons of the flour when you add the eggs, so the mixture doesn’t split

  2. Grease 2, 7-inch round baking tins. Equally divide the batter into the two tins. Return one tin into the fridge

  3. Assemble the Ninja Foodi with the inner pot and Cook & Crisp Basket

  4. Select BAKE/ROAST and set to 180c. Set time to 25 minutes and place the baking tin in the basket. Select START/PAUSE to begin. Bake until golden brown and a skewer inserted into the centre comes out clean. Remove from the Foodi and repeat the same process for the next layer

  5. In a microwavable bowl mix the coconut milk and icing sugar. Bring to a boil in the microwave (2 mins)

  6. Poke holes all over the sponge with a skewer, almost down to the bottom, then take the coconut mixture and pour all over the cooling sponge. Leave to cool for about 2 hours

  7. For the cream: In a standing mixer or hand held mixer cream the butter, icing sugar and coconut essence until light and fluffy

  8. Separately whisk the double cream to soft peaks and fold into the creamed butter until fully combined

  9. Place the first layer of the cooled cake on a plate and spread half the cream filling and half the summer berries. Sandwich with the next layer and spread the rest of the cream filling and place the berries on top. Enjoy with a nice hot cuppa!

Antony Amourdoux

Antony is a banker and a baker, who appeared in The Great British Bake Off in 2018. The 30 year old grew up in India where he learned to bake with his father and describes his baking style as “unconventional and always interesting”
Read more posts by Antony Amourdoux