Steamed Caramel Pressure-Cooker Cake

2/3 C sugar
1 t vanilla
2/3 C water
1 T honey
1/2 C butter
2 T dried coconut
Bring to a boil in a medium sauce pan and allow to cool.

In a bowl, combine:
1-1/2 C flour
2 t baking soda
1/8 t salt
Stir into the cooled mixture.

Set a trivet in the pressure cooker and bring a cup of water to a boil in the cooker. Put the batter in a well-greased and floured stainless bowl or cake tin that fits into the cooker. Carefully lower this onto the trivet (you can use a long strip of aluminum foil as a handle to make it easier). Put the lid on, but don’t allow it to pressurize. Just steam it on low heat for about 50 minutes.
Remove from heat and allow to cool. You can use a piece of thread to cut it in half and spread icing in the middle to make a layer cake.