Instructions

• Set your oven to 350 degrees Fahrenheit because you need it ready for baking after your pressure cook time.
• Mix 2 cups flour, baking powder, and salt in one bowl. This dry stuff gotta blend well so you don’t end up with lumps in your batter.
• In another bowl, beat that softened butter with sugar till it’s fluffy and light.
• Add eggs one by one into your butter mix. Stir good between each egg so the batter stays smooth and creamy. Then pour in vanilla extract and give it a quick stir.
• Alternate folding in your dry mix and milk into the wet. Start and end with flour mix to keep the batter from being too thick or runny.
• Divide your batter exactly in half into two bowls.
• Fold caramel sauce gently into one half of the batter so you don’t lose all the air you worked for.
• Fold shredded coconut into the other half for a chewy, nutty texture.
• Pour the two batters side by side into a greased cake pan for a cool split look.
• Bake about 30 minutes or until a toothpick comes out clean. Let it cool off before cutting a slice.
• Use quick release at the end if using a pressure cooker to stop cooking fast and keep the cake moist, then bake as described.