Coconut and Pistachio Pudding Cake Recipe

Introduction

This Coconut and Pistachio Pudding Cake is a delightful treat that combines the rich flavors of coconut and pistachios with a moist, tender crumb. It’s an easy-to-make dessert perfect for gatherings or a special weekend bake.

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)
• 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 a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine the white cake mix and the pistachio pudding mix.
3. Step 3: Add the eggs, water, and vegetable oil to the dry ingredients. Mix until well combined, about 2–3 minutes with an electric mixer.
4. Step 4: Stir in the 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 with a spatula.
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 is cooling, prepare the glaze by mixing powdered sugar, coconut milk, and vanilla extract until smooth.
9. Step 9: Once the cake is fully cooled, drizzle the glaze evenly over the top.
10. Step 10: Sprinkle toasted coconut flakes and finely chopped pistachios over the glazed cake for a beautiful and tasty finish.

Tips & Variations

• To enhance the pistachio flavor, toast the chopped pistachios lightly before adding them to the batter.
• Substitute almond extract with a few drops of coconut extract if you want a more pronounced coconut flavor.
• For a dairy-free version, use a dairy-free cake mix and substitute coconut milk for regular milk in the glaze.
• Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave if desired, or enjoy chilled. The glaze may set firmer after refrigeration, which adds a pleasant texture contrast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake mix for this recipe?

Yes, a homemade white cake mix can be used as long as it yields a similar batter consistency. Just mix it with the pistachio pudding mix and follow the recipe as directed.

Is it necessary to use both shredded coconut and toasted coconut flakes?

The shredded coconut in the batter adds moisture and texture, while the toasted coconut flakes on top provide a crunchy, flavorful garnish. Using both gives the cake a lovely layered coconut experience, but you can omit the topping if preferred.

Coconut and Pistachio Pudding Cake Recipe

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This Coconut and Pistachio Pudding Cake is a moist, flavorful bundt cake combining the nutty richness of pistachios with the tropical sweetness of coconut. Blending instant pistachio pudding mix with a white cake mix, it offers a tender crumb with bursts of toasted coconut and chopped pistachios throughout. Finished with a smooth coconut milk glaze and garnished with toasted coconut flakes and finely chopped pistachios, this dessert is perfect for special occasions or anytime you want an elegant but easy-to-make cake.

• Author: Elena
• 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

• 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)

Glaze and Garnish

• 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 lightly flour a bundt pan or a 9×13-inch baking dish to ensure the cake does not stick.
2. Combine Dry Ingredients: In a large mixing bowl, thoroughly combine the white cake mix and the instant pistachio pudding mix to create a uniform base for the batter.
3. Add Wet Ingredients: Add the eggs, water, and vegetable oil to the dry mixtures. Use an electric mixer to beat the batter for about 2–3 minutes until it is well mixed and smooth.
4. Incorporate Coconut and Pistachios: Gently fold in the shredded sweetened coconut and chopped pistachios. If you choose to use almond extract, add it now and mix evenly.
5. Pour Batter into Pan: Transfer the batter into your prepared pan, smoothing the top evenly with a spatula for uniform baking.
6. Bake the Cake: Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully invert or lift it onto a wire rack to cool completely before glazing.
8. Prepare the Glaze: While the cake cools, mix together the powdered sugar, coconut milk, and vanilla extract until the glaze is smooth and pourable.
9. Apply the Glaze: Once the cake has cooled completely, drizzle the glaze evenly over the top to add sweetness and moisture.
10. Garnish and Serve: Sprinkle toasted coconut flakes and finely chopped pistachios over the glazed cake for added texture and a beautiful finishing touch.

Notes

• You can substitute regular milk for coconut milk in the glaze if preferred.
• For a more intense pistachio flavor, consider adding a few drops of pistachio extract along with the almond extract.
• Make sure to toast the coconut flakes lightly to prevent burning and to enhance their flavor.
• Use a toothpick test to confirm doneness, as ovens vary.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Coconut pistachio cake, pistachio pudding cake, bundt cake, coconut cake, nutty dessert, easy cake recipe, pudding mix dessert