This Instant Pot Coconut Bundt cake with sour cream, coconut flakes, and white cake mix is the perfect springy addition to your Easter dessert menu.
❤️ Why you’ll love this recipe: This little cake looks amazing but it’s SO easy to make because it starts with a boxed mix. It “bakes” up fluffy and delicious in the pressure cooker!
While you might associate Easter desserts with chocolate, this year, we’re going a totally new route with a light, fluffy, and airy pressure cooker coconut bundt cake for dessert.
This tropical-flavored white cake is topped with a simple buttery glaze and decorated with Cadbury mini eggs for the perfect sweet treat at the end of a holiday meal.
It’s also quick and easy to make since it starts with a white cake mix, so you can skip measuring out all the dry ingredients.
Best of all, because the cake bakes right in your Instant Pot / pressure cooker, you can save your oven space for making some fresh hot cross buns.
How to Make Instant Pot Coconut Cake
This recipe is quick and easy. Boxed cake mix includes all of the dry ingredients you need. The rich coconut flavor comes from coconut oil, extract, and flakes. And a bit of tanginess and moisture comes from sour cream, which also helps the cake rise well.
There is one very important step in this recipe to ensure that your cake comes out moist on the inside, but not soggy: Be sure to cover the filled cake pan with a paper towel and tightly seal closed with aluminum foil before placing it into the Instant Pot. (The towel is necessary to absorb moisture from the steam during cooking.)
Accessories for Baking in an Instant Pot
There are a few key pieces of kitchen equipment to make this simple cake in the Instant Pot:
- First, you’ll need a bundt cake pan that’s the right size to fit inside your pressure cooker. For my 6-quart Instant Pot, I use a half bundt pan from Nordic Ware.
- You’ll also need a trivet to hold the pan in the pressure cooking pot above the water. This sturdy trivet is my go-to tool for dozens of Instant Pot recipes.
- Finally, a sling is necessary for both placing the bundt pan in the pressure cooking pot and removing it after cooking. You can make your own with aluminum foil or, if you’re a regular Instant Pot user, I highly recommend having a reusable sling.
Decorating the Coconut Cake for Easter
If you’re making this Instant Pot Coconut Cake for Easter, have some fun and dress it up like a bird’s nest! All you need is toasted coconut flakes and Cadbury Mini Eggs for a touch of pastel color and creamy milk chocolate.
To assemble the bird’s nest cake, roll a sheet of wax paper into a ball that will fill in the center of the cake. This will fill the gap and you can place the Mini Eggs on top. Glaze the cake with the wax paper in place, then top with your toasted coconut and eggs.
On the other hand, if you’re not holding back and want the fun surprise of eggs spilling out when you remove the first slice, you can fill the entire center up with Mini Eggs. My kids loved this!
More Instant Pot Desserts for Spring
Coconut cake isn’t the only Instant Pot dessert you can make this spring! Try these other seasonal treats too:
- Instant Pot Meyer Lemon Cheesecake is sunny, citrusy, and creamy thanks to the tangy cream cheese filling.
- Robin Eggs Mini Cheesecakes are an adorable individual Easter treat topped with everyone’s favorite chocolate egg candies.
- Pressure Cooker Raspberry Curd is bright, tart, and a beautiful shade of purple to smear on toast or fill pastries.
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- 8 ounces white cake mix (half a cake mix, about 1 1/3 cups mix)
- 2 eggs
- 1/2 cup water
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup sour cream
- 1 teaspoon coconut extract
- 1/4 cup sweetened coconut flakes
- 2 tablespoons butter
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon coconut extract
- 1/2 cup shredded sweetened coconut, toasted, optional
- Cadbury mini eggs, optional
- Spray a half-size Bundt pan with nonstick cooking spray.
In a large mixing bowl, on low speed beat together the cake mix, eggs, water, coconut oil, sour cream, and coconut extract for 2 minutes. Stir in 1/4 cup coconut.
- Spoon the batter into the prepared bundt pan. Cover the pan with a paper towel and cover the paper towel completely with aluminum foil, crimping around the edges to seal.
- Pour 1 cup water into the pressure cooker and place a trivet in the bottom. Center the bundt pan on a sling and lower it onto the trivet. Push the sling down so as not to interfere with the lid closing.
- Lock the lid in place. Select High Pressure and 20 minutes cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Use the sling to transfer the bundt pan to a wire rack. Remove the foil and paper towel. Cool for 5 minutes, uncovered. Gently loosen the edges with a thin knife, and invert the cake onto a wire rack to cool completely.
- To make the glaze, melt the butter in a small bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. The glaze should pour off the spoon in a thick white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary.
- If decorating with Cadbury eggs, create a ball of wax paper the size of the middle of the cake, and carefully place in the middle of the cake.
- Drizzle the glaze over the cake. If using, create a nest of toasted coconut in the middle of the cake and top with Cadbury Mini Eggs.
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Amount Per Serving: Calories: 358Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 163mgCarbohydrates: 44gFiber: 1gSugar: 35gProtein: 4g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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