Ingredients for the cake:

• 1 1/2 cups all-purpose flour

• 1/2 cup sugar

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 cup yoghurt

• 1/2 cup oil

• 1 tsp vanilla extract

Method:

1. Grease the rice cooker tin and line the bottom with a parchment paper.

2. In a bowl add the flour, sugar, baking powder, baking soda and mix.

3. Add in the oil, vanilla extract and yoghurt.

4. Combine wet and dry ingredients together (don't over mix the batter).

5. Pour the batter in the prepared tin, cover and cook/bake in the rice cooker for between 35 to 40 minutes or until a skewer comes out clean.

6. Remove cake from the tin and leave to cool completely before decorating.

Ingredients for the syrup:

• 1 cup of water

• 1/2 cup sugar

• 1/3 cup honey

Ingredients for the decoration:

• 1/4 jam of your choice

• 3 tbs desiccated coconut

Method:

1. Dissolving sugar in the water and boil the sugar syrup for 2 -3 minutes.

2. Let the sugar syrup cool down a little bit, add honey and mix well.

3. Pour the prepared honey syrup over the cake and allow to seep into the cake.

4. Microwave the jam 30 seconds, now spread a generous amount of jam over cake.

5. Sprinkle desiccated coconut over the cake.

6. Cut the cake and serve the honey cake immediately, or store in a refrigerator for a week.

Note:

Note: Rice cookers have a preset which automatically switches from cook to warm setting once it thinks the rice is done. Since we're cooking cake instead of rice, we need to trick it into thinking that it's still cooking rice when making this cake. Simply switch back to the cook setting whenever the switch flicks back to warm setting until the cake is done.

The same batter can be used to bake in an oven at 180C for 25- 30 minutes or until a skewer comes out clean.