Step 1

Line a 6-inch stainless steel cake pan with a piece of parchment paper and grease lightly.

Step 2

In a saucepan over low heat, melt the chocolate chips and coconut milk, stirring frequently. When melted, add the palm shortening and stir until melted. Turn the heat off and set aside to cool a bit.

Step 3

Mix the dry ingredients in a large bowl.

Step 4

Add the eggs and vanilla to the chocolate mixture and stir to mix.

Step 5

Add the dry ingredients and gently fold in just until everything is mixed together.  Pour into the prepared cake pan.

Step 6

Pour 2 cups of water into the metal liner of your Instant Pot. Then place the metal wire trivet into the basin. Place the cake pan on top of that, close the lid, and set the vent to the sealing position. Press the Manual button and then the '+' to adjust to 40 minutes.  (It takes about 10 min to come to pressure)

Step 7

When the Instant Pot beeps at the end of cooking, let the pressure naturally release for 10 minutes, then quick release the rest of the pressure. Let the cake sit for another 10-15 minutes before serving. This cake is best served warm.