Pineapple Dream Cake in Your Pressure Cooker
This moist and tropical cake combines pineapple and coconut in a fluffy texture, finished with luscious cream cheese frosting—all quick from your pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl Large
- 1 9x13-inch baking pan
- 1 Spatula
Ingredients
Cake & Frosting Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cardamom
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup canola or vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple drained
- 1 cup full fat coconut milk
- 8 oz cream cheese softened, light works too
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup full fat coconut milk
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract optional
- 1 cup shredded sweetened coconut toasted
- extra crushed pineapple for topping optional
Instructions
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cardamom, and salt.
- In a large bowl, cream softened butter, oil, and sugar until light and fluffy.
- Add eggs one by one, beating well. Stir in vanilla and coconut extracts.
- Gradually mix dry ingredients into the wet mixture, alternating with coconut milk.
- Fold in crushed pineapple and toasted coconut gently.
- Pour batter into the pan, smooth it out. Place inside pressure cooker on a trivet with 1 cup water below.
- Seal the lid, set to medium-low pressure for 30 minutes. Use natural release method afterward. Cool on a rack.
- For frosting, whip cream cheese and butter until smooth. Add powdered sugar and mix. Add coconut milk, vanilla, and extract.
- Frost cooled cake and top with toasted coconut and optional pineapple. Chill before serving.
Notes
Toast coconut ahead to add depth of flavor. Store leftovers in airtight containers. For oven baking, use 350°F for 30–35 minutes.