Carrot Coconut Cake
Carrot Coconut Cake
The coconut flavor in this cake lends a little extra to the traditional carrot cake. This is the perfect-sized cake for a romantic dinner or even when you have a stop-by guest wanting a little tea and gossip. For some extra zip, toast some coconut flakes and use them to garnish the top of the cake after frosting.
ServingsPrep timeCooking time
610 minutes20 minutes
CourseCuisineSource
DessertDessertwww.amazn.com
Ingredients
  • 1/4 cup coconut oil, melted
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1/2 teaspoon vanilla extrat
  • 1/4 cup peeled, grated carrot
  • 1/4 cup unsweetened coconut flakes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup chopped peacans
  • 1 cup water
Directions
  1. In a medium bowl, whisk together oil, sugar, egg, cinnamon, nutmeg, vanilla, carrot, coconut flakes, flour and baking powder. Do not overmix. Fold in pecans. Pour batter into a greased 6" cake pan.
  2. Pour water into the Instant Pot. Set trivet in pot. Place cake pan on top of the trivet. Lock lid.
  3. Press the manual button and adjust time to 20 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  4. Remove cake pan from the pot and transfer to a rack until cool. Flip cake onto a service platter.