Coconut and Pistachio Pudding Cake Recipe
This Coconut and Pistachio Pudding Cake is a delightful, moist dessert that combines the rich flavors of pistachio and coconut with a light, fluffy texture. Enhanced by a creamy glaze and topped with toasted coconut flakes and chopped pistachios, this cake is perfect for special occasions or a tasty treat any day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 box white cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
Wet Ingredients
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 tsp almond extract (optional)
Add-ins
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pistachios
Glaze
- 1 cup powdered sugar
- 2 tbsp coconut milk (or regular milk)
- 1/2 tsp vanilla extract
Toppings
- 1/4 cup toasted coconut flakes
- 2 tbsp finely chopped pistachios
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the white cake mix and instant pistachio pudding mix thoroughly.
- Add Wet Ingredients: Add eggs, water, and vegetable oil to the dry mixture. Use an electric mixer to blend everything until smooth and well combined, about 2–3 minutes.
- Incorporate Add-ins: Stir in shredded sweetened coconut and chopped pistachios evenly. If desired, add almond extract to enhance the flavor.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth out the top to ensure even cooking. Place in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, mix powdered sugar, coconut milk, and vanilla extract until you achieve a smooth, pourable consistency.
- Glaze the Cake: Once the cake has fully cooled, drizzle the prepared glaze evenly over the top for a sweet finish.
- Add Toppings: Sprinkle toasted coconut flakes and finely chopped pistachios on top of the glazed cake to add texture and enhance the presentation.
Notes
- Use fresh or store-bought toasted coconut flakes for a rich, nutty crunch.
- Almond extract is optional but adds a lovely depth to the flavor profile.
- To make this cake gluten-free, use gluten-free white cake mix and pudding mix.
- For a dairy-free option, substitute coconut milk in the glaze and ensure the cake mix is dairy-free.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: coconut pistachio cake, pistachio pudding cake, coconut dessert, bundt cake recipe, glazed cake, nutty dessert
