½ Caramel and ½ Coconut Cloud
This pressure cooker cake recipe offers a delightful blend of rich caramel and light shredded coconut, creating two distinct flavors in one tender, moist dessert. Quick to prepare and easy to clean up, it’s perfect for cozy baking with a unique steam-baked twist.
Ingredients
Main ingredients
- 1 cup all-purpose flour for perfect body holding it all together
- 1 cup granulated sugar to bring the sweet notes that balance the flavors
- 4 large eggs for fluffy lift and structure
- ½ cup unsalted butter softened to beat with sugar nice and easy
- ¼ cup caramel sauce the star for rich, gooey surprise
- ¼ cup shredded coconut for tropical chew and gentle crunch
- 1 teaspoon baking powder to help it rise just right and tender
- ½ teaspoon vanilla extract to round out the flavors
- ¼ teaspoon salt
Instructions
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 Celsius). Grease and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat softened butter and sugar until light and fluffy.
- Add eggs one at a time to butter and sugar mixture, beating well after each addition. Stir in vanilla extract.
- Gradually add dry flour mixture to wet ingredients, mixing just until combined.
- Divide batter into two equal parts. Gently fold caramel sauce into one half.
- Mix shredded coconut into the other half of the batter.
- Pour both batters side by side into the prepared pan without mixing.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool before serving.
- Use room temperature ingredients for better blending and no lumps.
- Clean sealing ring immediately after use to maintain freshness.
Notes
Store leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate up to one week or freeze slices for up to three months. Thaw before serving.