Instant Pot Coconut Mini Cake
Share the sweet joy of coconut with your friends and family. This mini version of coconut cake is great for any get together.
Prep Time5 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 slices
for the Cake
- ½ cup unsweetened coconut milk
- 1 tsp coconut extract
- 1 egg
- 1 cup white cake mix
- ½ tsp baking powder
- ½ cup sweetened flaked coconut
for the Glaze
- ½ cup confectioners powdered sugar sifted
- 2 tbsps unsweetened coconut milk
make the Cake
Add coconut milk, egg, and coconut extract to a mixing bowl and mix together thoroughly with a whisk.
Fold the white cake mix, baking powder, and coconut flakes into the wet ingredients with a spatula. Make sure to use ONLY 1 CUP of cake mix and do not use a whisk or an electric mixer for this part. Be careful not to over mix. You want the batter to remain somewhat lumpy.
Spray a small 6" x 2" cake pan or 3 cup bundt pan with the cooking spray (I recommend using coconut cooking spray) and spread a pinch of coconut flakes evenly along the bottom of the cake pan.
Pour the cake batter into the pan.
Tightly cover the cake pan with aluminum foil.
Add 2 cups of water to the Instant Pot and place the covered cake pan in the Instant Pot on the trivet.
Set the Instant Pot to 'Manual' or 'Pressure Cook' on High Pressure for 40 minutes.
Once the cooking time has completed, allow the pot to do a 15 minute NPR (natural pressure release).
After the pressure has been fully released and the pin has dropped, open the pot and carefully remove the cake from the pot.
Remove the foil from the cake pan, then place the cake on a cooling rack and allow the cake to cool.
After the cake has cooled, pour the glaze over the top of the cake to fully cover.
Serving: 1slice | Calories: 350kcal | Carbohydrates: 64g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 480mg | Potassium: 148mg | Fiber: 1g | Sugar: 37g | Vitamin A: 30IU | Vitamin C: 0.5mg | Calcium: 162mg | Iron: 1.8mg