Coconut and Pistachio Pudding Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Pour Batter into Pan: Transfer the batter into your prepared pan, smoothing the top evenly with a spatula for uniform baking.
- 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.
- 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.
- Prepare the Glaze: While the cake cools, mix together the powdered sugar, coconut milk, and vanilla extract until the glaze is smooth and pourable.
- Apply the Glaze: Once the cake has cooled completely, drizzle the glaze evenly over the top to add sweetness and moisture.
- 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
