Coconut and Pistachio Pudding Cake Recipe

Introduction

This Coconut and Pistachio Pudding Cake is a delightful twist on classic cake mixes, combining the creamy texture of pistachio pudding with the tropical sweetness of coconut. It’s a moist, flavorful dessert that’s perfect for any occasion and easy to prepare.

Ingredients

• 1 box white cake mix
• 1 box (3.4 oz) instant pistachio pudding mix
• 4 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped pistachios
• 1/2 tsp almond extract (optional)

For the Coconut Glaze:

• 1 cup powdered sugar
• 2 tbsp coconut milk (or regular milk)
• 1/2 tsp vanilla extract
• 1/4 cup toasted coconut flakes (for topping)
• 2 tbsp finely chopped pistachios (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
2. Step 2: In a large bowl, mix the white cake mix and pistachio pudding mix together until combined.
3. Step 3: Add eggs, water, and vegetable oil to the dry ingredients. Mix with an electric mixer for 2–3 minutes until well combined.
4. Step 4: Stir in shredded coconut and chopped pistachios. If using almond extract, add it now and mix gently.
5. Step 5: Pour the batter into the prepared pan and smooth the top evenly.
6. Step 6: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: While the cake cools, prepare the glaze by mixing powdered sugar, coconut milk, and vanilla extract until smooth.
9. Step 9: Once the cake is fully cool, drizzle the glaze over the top. Sprinkle with toasted coconut flakes and finely chopped pistachios for garnish.

Tips & Variations

• For extra moisture, substitute half the water with coconut milk in the batter.
• Use unsweetened shredded coconut if you prefer less sweetness.
• To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5–7 minutes until golden, stirring once.
• Almond extract adds lovely depth but can be omitted if you want a milder flavor.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let the cake come to room temperature before serving. The glaze may thicken in the fridge; you can warm it slightly or add a small amount of milk to loosen it again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding mix?

Yes, you can try other flavors like vanilla or almond pudding, but keep in mind that pistachio adds a distinct flavor that complements the coconut nicely.

Is it necessary to use a bundt pan?

No, a 9×13-inch baking dish works well too. Just be sure to adjust the baking time slightly if needed and check doneness with a toothpick.

Coconut and Pistachio Pudding Cake Recipe

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★★★★★

4.5 from 104 reviews

This Coconut and Pistachio Pudding Cake is a luscious and moist dessert combining the nutty flavors of pistachios and the tropical sweetness of coconut. Enhanced with a creamy pistachio pudding mix and topped with a smooth coconut glaze, this cake is perfect for gatherings or as a delightful treat any day. The combination of crunchy pistachios and toasted coconut flakes adds a beautiful texture contrast to the soft, fluffy cake.

• Author: Isla
• 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 1x2x3x

Cake Ingredients

• 1 box white cake mix
• 1 box (3.4 oz) instant pistachio pudding mix
• 4 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped pistachios
• 1/2 tsp almond extract (optional)

Coconut Glaze

• 1 cup powdered sugar
• 2 tbsp coconut milk (or regular milk)
• 1/2 tsp vanilla extract
• 1/4 cup toasted coconut flakes (for topping)
• 2 tbsp finely chopped pistachios (for garnish)

Instructions

1. 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 ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a large bowl, combine the white cake mix and the instant pistachio pudding mix thoroughly.
3. Add Wet Ingredients: Add the eggs, water, and vegetable oil to the bowl with the dry ingredients. Using an electric mixer, blend the mixture for 2 to 3 minutes until the batter is smooth and fully combined.
4. Incorporate Coconut and Pistachios: Gently fold in the shredded sweetened coconut and chopped pistachios. If you choose to use almond extract, add it at this stage and mix evenly.
5. Pour Batter and Bake: Pour the prepared batter into the greased pan and smooth out the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake onto a wire rack to cool completely.
7. Prepare the Glaze: While the cake cools, whisk together the powdered sugar, coconut milk, and vanilla extract until you achieve a smooth glaze consistency.
8. Glaze and Garnish: When the cake is completely cooled, drizzle the coconut glaze evenly over the top. Sprinkle with toasted coconut flakes and finely chopped pistachios to add texture and visual appeal.

Notes

• Using almond extract is optional but adds a lovely nutty aroma that complements the pistachios.
• To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to avoid burning.
• This cake is best served chilled or at room temperature.
• Make sure the cake is fully cooled before glazing to prevent the glaze from melting and running off.
• You can substitute regular milk if coconut milk is not available for the glaze.

Keywords: pistachio pudding cake, coconut cake, dessert, bundt cake, pistachios, coconut glaze, toasted coconut, moist cake