Method:

Firstly, in a pressure cooker add in 1½ cup of salt and place a cooker rack or any cup to adjust the height so that the lid of the pressure cooker closes normally.

close the lid of cooker without keeping the gasket and whistle.

heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.

Meanwhile add Curd, sugar, oil and vanilla extract in a bowl. Mix well with a whisk or blender for 5 mins.

Sieve All purpose flour (maida), baking powder and baking soda.

Mix well as there are no lumps ( do not over mix as the cake turns rubbery and chewy)

Add 1 or 1/2 tbs of milk as required, then add a pinch of salt mix once again.

further, transfer the cake batter into the cake mold. Make sure to grease the mold with oil/ butter to avoid sticking and line butter paper at bottom of the tray. Level up the batter and pat the tray twice to remove the air incorporated into the batter.

Then carefully place the cake tray into the cooker. Close the lid of cooker without gasket and whistle. Simmer for 40 minutes.

Once done insert a toothpick at the center and check, if it comes out clean then the cake is done, or else cover and bake for another 5 to 10 minutes. Bake until the bottom layer is golden.

Once done remove the cake from the cooker carefully and allow the cake to cool completely, Loosen the sides of the cake from the pan with a thin knife, then turn out/flip onto a rack to cool for 5 to 6 min.

For topping –

Meanwhile, take a shallow pan, Add 1 tbs of water and Jam (of your choice) Keep sauteing on a medium flame until a thick fluid in consistency once it reaches to that consistency remove from the flame. Spread it on the cake when it is warm then sprinkle desiccated coconut on it.

Eggless Cooker Cake is ready to serve.

Cut it to your desired shape of pieces.