Instant Pot Italian Cream Cake
Prep time
Cook time
Total time
Serves: 12
  • CAKE:
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1 cup butter
  • 2 cupsSwerve Confectioners
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened flaked coconut
  • 1 teaspoon baking powder
  • 2½ cups blanched almond flour
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups Swerve Confectioners (or equivalent)
  • 2 tablespoons heavy cream (or unsweetened almond milk)
  • ½ cup chopped walnuts (or pecans)
  • 1 cup unsweetened flaked coconut
  1. Set a trivet inside a 6-quart Instant Pot and pour in 1 cup of cold water.
  2. Grease the sides and line the bottom of a 7-inch round spring-form cake pan with greased parchment paper.
  3. In a small bowl, dissolve the baking soda in the sour cream; set aside.
  4. In a large bowl, cream together 1 cup butter natural sweetener until light and fluffy. Mix in the eggs, sour cream mixture, 2 teaspoons vanilla, 1 cup coconut flakes, baking powder and almond flour. Stir until just combined. Pour batter into the prepared springform pan.
  5. Use a foil sling to lower the cake pan onto the trivet in the Instant Pot. Tuck in the sides of the sling.
  6. Seal the lid, press Pressure Cook or Manual, and set the timer for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once finished, let the pressure release naturally, about 20 minutes.
  7. Allow to cool completely before frosting. Slice cake into 3, so you have 3 layers of cake.
  8. To Make Frosting: In a medium bowl, combine cream cheese, ½ cup butter, 1 teaspoon vanilla and confectioners' swerve. Beat until light and fluffy. Mix in a small amount of cream or almond milk to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Nutritional Info:
578 calories, 56g fat, 10g protein, 8g carbs, 3g fiber
Recipe by Maria Mind Body Health at