
Coconut Cake
COURSE:
Cake, Dessert
Coconut Cake
Coconut Cake
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 3 tbsp chocolate chips
- 2 tbsp coconut oil
- 2 tbsp butter
- 2 eggs
- 185 g almond flour
- 1 tbsp arrowroot powder
- 1 tsp baking powder
- 1 tsp pumpkin purée organic
- 100 g sugar
- 60 g unsweetened coconut flakes
- 120 ml double cream
- 1/2 tsp nutmeg ground
- 1/2 tsp cinnamon ground
- 1/2 tsp vanilla extract
Instructions
- Grease and line a cake pan that fits in your instant pot
- In a large bowl, thoroughly mix all ingredients until smooth.
- Spoon the batter into prepared pan, then cover foil.
- Pour 250ml water into the inner pot, then lower the pan inside on the trivet and secure the lid.
- Select Pressure Cook and set the time to 40 minutes.
- When the cooking program has finished, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- Open the lid and remove the pan from the inner pot and let it cool completely before serving.
- Top with whatever additional toppings you fancy!