Easter Cake Recipe
This moist and fluffy Easter Cake is perfect for your holiday celebrations. Made easily in a pressure cooker, it delivers a golden crust and a tender interior with sweet lemon-coconut flavors that everyone will love.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs large
- 1 cup coconut milk full fat
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest fresh
- 2 tablespoon lemon juice fresh
- ¼ cup powdered sugar for dusting
- ¼ cup coconut flakes to garnish
- ¼ cup buttermilk
- 1 tablespoon cornstarch
- ½ teaspoon cream of tartar
- 1 tablespoon honey
- 1 tablespoon lemon extract
- ⅓ cup sour cream
- 1 teaspoon instant espresso powder optional
- A pinch salt for taste
Instructions
Instructions
- In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, beat eggs with coconut milk, melted butter, vanilla extract, lemon zest, and lemon juice until combined.
- Gradually add the wet ingredients into the dry ingredients and mix until smooth.
- Pour batter into a greased pressure cooker pan lined with parchment paper.
- Seal the pressure cooker and cook for 60 minutes at high pressure.
- Allow the pressure to release naturally, then carefully open the lid and check the cake.
- Let the cake cool in the pan for 15 minutes before removing.
- Dust the cake with powdered sugar and garnish with coconut flakes.
- Slice and serve warm or at room temperature.
Notes
For best results, follow the pressure cooker instructions carefully. You can substitute lemon zest with orange zest for variations. Store leftovers in an airtight container.