Recipes
Pineapple Coconut Bread
8 Servings
30-60 min
Medium
INSTRUCTIONS
- Layer the dry ingredients in the jar in the order listed.
- Place the jarred ingredients into a bowl and add the eggs, oil, coconut milk, and vanilla. Stir to mix thoroughly until no lumps remain. Coat the interior of a 6-cup nonstick fluted tube pan, such as a Bundt pan, with cooking spray. Spread the cake batter into the tube pan and cover with aluminum foil. Add 1 additional cup of water to the Instant Pot. If needed, make a sling for the pan using the method described on page 12. Place the trivet in the bottom of the Instant Pot and carefully lower the cake pan onto the trivet. Close the Instant Pot lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 35 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually. Carefully remove the tube pan using the sling and allow it to cool for about 15 minutes. Carefully invert the pan onto a plate and allow the cake to cool the rest of the way.
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About the chef
Pamela Ellgen
Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.
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