Eggless Coconut Rock Cake Without Oven

Prepare a baking tray or tin by cutting parchment paper for it. Alternatively you can use butter paper or grease cake tin with butter and dust with flour.

Add 1 cup of salt in a pressure cooker, then plate a perforated plate and a utensil wire stand in the bottom. Close the lid, remove the whistle and let it heat in medium-high flame.

In a medium bowl, whisk or sift together flour, sugar, baking powder, Cinnamon powder, nutmeg and sal

Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the raisins and shredded coconut.

Whisk together Condensed milk,1/4 cup milk, and vanilla extract

Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a uneven shaped ball)

Put dough on floured surface, and pat (gently!) with your hands only.

Fold dough over on itself about 5 times, and then gently press down.

Shape into 8_ 10 rocks . Sprinkle with granulated sugar and shredded Coconut.

Place the baking tray or tin with batter carefully inside the cooker using tongs/mittens and close. Adjust heat to medium-low and bake for 40-45 mins without the whistle. You can alternatively bake in an oven to 190°C/ 375°F for 15-20or until lightly golden brown.

Leave to cool on the trays for 5 minutes before serving.

Notes Store covered at room temperature for up to 3 days or in the fridge for 5 days.Best served fresh.