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Parve
Easy
50 Minutes
Diets 
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.
1 cup granulated sugar
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon Tuscanini Sea Salt
1 cup finely chopped dried pineapple
1/2 cup unsweetened, shredded coconut, toasted
2 eggs
1/2 cup oil
3/4 cup Gefen Coconut Milk
1 teaspoon vanilla extract
1 cup water
6-cup non-stick fluted tube pan (like a Bundt pan)
trivet (or see note)
Layer the dry ingredients in the jar in the order listed. The dry ingredients can be stored in the jar for three months.
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.
Recipe excerpted from The Instant Pot Meals in a Jar Cookbook (Ulysses Press, 2019). Photograph courtesy of Pamela Ellgen and Ulysses Press.
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