Coconut Tres Leches Cake

INSTRUCTIONS

1. Cream together the butter and white sugar in a mixing bowl until light and fluffy. Add the eggs, ½ tsp vanilla extract, and almond extract to the butter mixture, mixing until combined.
2. In a separate bowl, whisk together the flour, baking powder, salt, and ½ cup shredded coconut. Gradually add the dry ingredients to the butter mixture until just combined.
3. Grease a 1.5-quart CorningWare baking dish with butter and dust with flour, then pour in the batter. Cover the dish tightly with foil.
4. Pour 1 ½ cups of water into the Instant Pot and place a trivet inside. Set the CorningWare dish on the trivet, then Pressure Cook on High for 35 minutes. Allow a 10-minute natural release, then flip the valve to release any remaining pressure. Carefully remove the cake and discard the water from the Instant Pot.
5. Meanwhile, whisk together the evaporated milk, coconut milk, and sweetened condensed milk. Poke holes all over the cake with a fork and pour over the combined soaking liquid. Refrigerate for at least 1 hour, or until the liquid is absorbed.
6. For the whipped cream topping, beat the heavy whipping cream, ½ cup sugar, and ½ tsp vanilla extract together until stiff peaks form. Spread the whipped cream over the chilled cake.
7. To toast the coconut, set the Instant Pot to Sauté on More/High for 5 minutes. Add 1 cup shredded coconut. Stir constantly for about 3-5 minutes, or until golden brown. Allow it to cool slightly, then sprinkle it generously over the whipped cream topping.