- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1 cup finely chopped dried pineapple
- 1/2 cup unsweetened shredded coconut toasted
- 2 eggs
- 1/2 cup oil
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
Layer the dry ingredients in the jar in the order listed.
Place the jarred ingredients into a bowl and add the eggs, oil, coconut milk, and vanilla. Stir to mix thoroughly until no lumps remain. Coat the interior of a
6-cupnonstick fluted tube pan, such as a Bundt pan, with cooking spray. Spread the cake batter into the tube pan and cover with aluminum foil. Add 1 additional cup of water to the Instant Pot. If needed, make a sling for the pan using the method described on page 12. Place the trivet in the bottom of the Instant Pot and carefully lower the cake pan onto the trivet. Close the Instant Pot lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 35 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually. Carefully remove the tube pan using the sling and allow it to cool for about 15 minutes. Carefully invert the pan onto a plate and allow the cake to cool the rest of the way.