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.
• Hands-On Time: 10 minutes
• Cook Time: 20 minutes
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 serving platter.
INSTANT POT® OPTIONS
Blend the following ingredients together to create a homemade Cream Cheese Frosting for this adorable cake: 4 ounces (1/2 block) of cream cheese at room temperature, 1/2 cup softened butter, 1/2 teaspoon vanilla extract, 8 tablespoons powdered sugar, and just a pinch of salt.