Go Back
4 Ingredients Greek Yogurt Cake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

4 Ingredient Yogurt Cake Pressure Cooker Recipe

This deliciously soft, four-ingredient yogurt cake is a breeze to make with just a pressure cooker.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 pieces
Calories 139 kcal

Equipment

  • 1 medium mixing bowl
  • 1 whisk or fork to beat eggs and yogurt
  • 1 measuring cups and spoons
  • 1 6 to 7 inch cake pan fits inside your pressure cooker pot

Ingredients
  

Main ingredients

  • 4 large eggs
  • 1 cup vanilla yogurt
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons corn starch
  • sliced almonds for topping, optional
  • grease for the cake pan butter or oil works great

Instructions
 

Instructions

  • Set your oven to 350°F (175°C) and grease that cake pan good. This helps the cake come out smooth without sticking.
  • Crack the 4 eggs into your mixing bowl. Whisk ’em with 1 cup vanilla yogurt until the mix looks silky and smooth. No lumps, just creamy vibes.
  • Stir in the 1 cup shredded coconut and 3 tablespoons corn starch. Mix it all up evenly so the coconut is spread through the batter nice and good.
  • Pour the batter into your greased cake pan and smooth out the top so it’s even for baking later.
  • Place the cake pan inside your pressure cooker pot. Add a cup or so of water below (not touching the pan). Secure the sealing ring and close the lid.
  • Turn the heat on medium-high. Wait for the float valve to pop up, then adjust heat to low for a gentle pressure build. Listen for the valve hiss. Cook for 30 minutes under pressure.
  • After cooking, carefully do a quick release or let pressure come down naturally before opening the cooker. Check with a toothpick; if it comes out clean, your cake’s ready to enjoy!

Video

Notes

For variation, try adding fruit-flavored yogurt or mix-ins like nuts and fruits for different flavors and textures.