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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/coconut-and-pistachio-pudding-cake-recipe/