Enjoy a taste of the tropics in this tasty bread filled with dried pineapple and toasted coconut.
The dry ingredients for the cake can be prepared in advance and stored in a 4-cup mason jar until you’re ready to cook.
Layer the dry ingredients in the jar in the order listed. The dry ingredients can be stored in the jar for three months.
Before using after a long period of storage, check for condensation on the inside of jars or mold growth, especially if you live in a humid environment.
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 tube pan with cooking spray. Spread the cake batter into the pan and cover with aluminum foil.
Add one additional cup of water to the Instant Pot.
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 trivet or sling and allow it to cool for about 15 minutes. Carefully invert the pan onto a plate and allow the cake to cool fully.
Newer versions of the Instant Pot come with a trivet with handles for lowering dishes into the pot. If you do not have one, make a foil sling. A foil sling can help you lower an additional cooking dish into the Instant Pot. To make one, roll out about 60 inches of heavy-duty aluminum foil. Fold it in half horizontally, so that it is now 30 inches long. Now fold it in thirds lengthwise so that it is extra thick. Place a baking dish in the center of the sling, lift from each end, and carefully lower the dish into the Instant Pot.
Recipe excerpted from The Instant Pot Meals in a Jar Cookbook (Ulysses Press, 2019). Photograph courtesy of Pamela Ellgen and Ulysses Press.