Carrot coconut cake

Ingredients 1/4 cup liquefied coconut oil 1/3 to 1/2 cup granulated sugar 1 large egg 1/2 teaspoon cinnamon Pinch freshly grated nutmeg 1/2 teaspoon vanilla extract 1/4 cup packed peeled, grated carrots, plus a few shavings for optional garnish

1/4 cup unsweetened flaked coconut, plus more, toasted, for optional garnish 1/2 cup flour 1/2 teaspoon baking powder 1/4 cup chopped pecans Cream cheese frosting (optional) ground Steps

Whisk together the oil, sugar (to taste), egg, cinnamon, nutmeg, vanilla extract, carrots, flaked coconut, flour, baking powder and pecans in a medium bowl; do not over-mix.

Pour a cup of water into the Instant Pot and then set a trivet in it; place the mix in the cake pan and place the pan atop the trivet. The water should not come up higher than the bottom of the cake pan.

Lock the Instant Pot lid. Press the MANUAL button and set the timer to 20 minutes.

Once the timer beeps, let the pressure release naturally for five minutes. Carefully quick-release any additional pressure until the float valve drops, then unlock the lid.

Transfer the cake pan to a wire rack to cool. ( Drain the Instant Pot.) To serve, invert onto a platter. Spread the frosting on top, if using, then garnish with the optional toasted coconut flakes or optional carrot shavings.

NOTE: To make just enough cream cheese frosting for this cake, whisk together four ounces roomtemperature cream cheese, eight tablespoons (1 stick) room-temperature unsalted butter, 1/2 teaspoon vanilla extract, eight tablespoons confectioners’ sugar and a pinch of kosher salt in a mixing bowl, until smooth.