Portuguese Moist Coconut Cake Pressure Cooker Recipe
This Portuguese Moist Coconut Cake recipe leverages the pressure cooker to create a tender, richly flavored dessert with a delicate crumb and the tropical touch of shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: Portuguese
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 180 g Brown Sugar
- 125 g Butter (plus extra for greasing)
- 50 g Shredded Coconut (plus extra to sprinkle on top)
- 3 Eggs (medium-sized)
- 195 g Flour (all-purpose)
- 1 pinch Salt
- 300 ml Milk (heated)
Instructions
- Grease the pan: Grease your cake pan with butter. Optionally preheat oven if baking for finished crust.
- Cream butter and sugar: Cream together softened butter and brown sugar until light and fluffy.
- Add eggs: Add eggs one at a time, beating well after each addition.
- Mix dry ingredients: Mix in flour and a pinch of salt gradually until smooth and lump-free.
- Add milk: Slowly pour in the hot milk while stirring constantly to combine.
- Fold in coconut: Fold in the shredded coconut gently for even distribution.
- Prepare for cooking: Transfer batter to cake pan, cover lightly with foil.
- Pressure cook: Place pan on rack inside pressure cooker with water at the bottom. Seal lid and bring to pressure.
- Cook time: Cook under pressure for 30 minutes. Allow natural release before opening carefully.
Notes
Keywords: Portuguese coconut cake, pressure cooker cake, moist coconut cake, instant pot dessert, easy coconut cake recipe
