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Vanilla-Scented Rice Pudding
Pineapple Coconut Bread
| By : |
Enjoy a taste of the tropics in this tasty bread filled with dried pineapple and toasted coconut.
Jar size: 4 cups
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
8 Servings
|
Ingredients
Dry ingredients
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1 cup finely chopped dried pineapple
- 1/2 cup unsweetened shredded coconut toasted
For cooking and serving
- 2 eggs
- 1/2 cup oil
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place the jarred ingredients into a bowl and add the eggs, oil, coconut milk, and vanilla. Stir to mix thoroughly until no lumps remain. Coat the interior of a
6-cup nonstick fluted tube pan, such as a Bundt pan, with cooking spray. Spread the cake batter into the tube pan and cover with aluminum foil. Add 1 additional cup of water to the Instant Pot. If needed, make a sling for the pan using the method described on page 12. Place the trivet in the bottom of the Instant Pot and carefully lower the cake pan onto the trivet. Close the Instant Pot lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 35 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually. Carefully remove the tube pan using the sling and allow it to cool for about 15 minutes. Carefully invert the pan onto a plate and allow the cake to cool the rest of the way.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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you’ve got this tagged as vegan- but there’s eggs in it. I was looking for a recipe for my son who’s vegan.
Not sure what to replace with-
Hi nancy,
We apologize for the confusion, the recipe is categorized as Vegan & Vegetarian but the diet is Vegetarian. You can either substitute 1 egg for 1/4 cup banana or 1/4 cup applesauce.