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Instant Pot Coconut Cake

Prep Time5 mins
Cook Time40 mins
Course: Dessert
Servings: 6


  • 3 tbsp sugar-free chocolate chips
  • 2 tbsp coconut oil
  • 2 tbsp grass-fed butter softened
  • 2 eggs
  • 1 1/3 cup blanched almond flour
  • 1 tbsp arrowroot powder
  • 1 tsp baking powder
  • 1 tsp pumpkin purée organic
  • 1/2 cup Swerve confectioners or more, to taste
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup heavy whipping cream
  • 1/2 tsp nutmeg ground
  • 1/2 tsp cinnamon ground
  • 1/2 tsp vanilla extract


  • In a large bowl, thoroughly mix all ingredients until a perfectly smooth mixture is obtained.
  • Next, pour 1 cup filtered water into the Instant Pot and insert the trivet.
  • Transfer the mixture from the bowl into a well-greased, Instant Pot–friendly pan (or dish).
  • Using a sling if desired, place the pan onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 40 minutes on high pressure, and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  • Open the Instant Pot and remove the pan. Allow the cake to cool fully before serving. Add any desired toppings on top of the finished dessert, serve, and enjoy!