Pressure Cooker Simple Coconut Cake with just 5 ingredients is messy, unrefined, SO EASY, and delicious!
There’s nothing dainty about this recipe, you guys. It’s messy, it’s pretty, but in a scattered way, and it might not be your version of a perfect slice of cake. But, hear me out. When you don’t have to deal with uneven cake layers, or it being too dry, or even dealing with all the decorating, it’s a win! This is essentially a dump cake, so all the ingredients (all 5 of them), get mixed together, plopped into a baking dish inside your PC, and left to steam and puff up and cook.
What results is a moist, coconut(y) to the max luscious gooey cake to be devoured!
If you’re wondering about what sorts of dishes can go in your pressure cooker, Laura over at Hip Pressure Cooking has put together a helpful guide. I have just a few dishes that I mainly use, and all of them are dishes I use elsewhere in my kitchen. So, there’s no need to purchase anything that will be a one-off pressure cooker only item.
This is another dessert that would be great to make for Valentines Day tomorrow! Maybe serve this coconut dump cake to your kids and then bring out yesterday’s cheesecake for you and your hubby 🙂
- 1 box white cake mix
- 1 egg
- 1 can coconut milk
- ½ cup butter, cut into tablespoons
- pinch of salt
- 1 cup fresh or frozen blueberries
- ½ cup toasted coconut flakes
- Pour 1 cup of water into your pressure cooker, then lower the trivet inside.
- In a mixing bowl, whisk together cake mix, egg, coconut milk, and salt.
- Pour into a greased, heat proof dish that will fit inside your pressure cooker.
- Place pats of butter over top of batter, then cover dish with foil.
- Lock lid and set to high pressure for 30 minutes.
- When time is up, let pressure naturally release fully.
- Carefully remove from pot and use a large spoon to stir and fluff cake.
- Spoon into dishes and top with toasted coconut and blueberries.
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