Description
This Easy Coconut and Pistachio Pudding Cake combines the moist texture of a white cake mix with the delicate flavor of pistachio pudding, enriched with shredded coconut and chopped pistachios. Finished with a luscious coconut glaze and topped with toasted coconut flakes and pistachio garnish, this delightful dessert is perfect for gatherings or anytime you want a deliciously nutty and tropical sweet treat.
Ingredients
Cake Batter
- 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 Topping
- 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 the 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 does not stick.
- Mix dry ingredients: In a large bowl, combine the white cake mix and instant pistachio pudding mix thoroughly.
- Add wet ingredients and mix: Add the eggs, water, and vegetable oil to the dry mixture. Using an electric mixer, beat for 2 to 3 minutes until the batter is smooth and well combined.
- Incorporate coconut and pistachios: Stir in the shredded sweetened coconut and chopped pistachios. If using almond extract, add it at this stage and mix gently to combine.
- Pour batter and bake: Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 40 to 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 carefully to a wire rack to cool completely.
- Prepare the glaze: While the cake cools, combine the powdered sugar, coconut milk (or regular milk), and vanilla extract in a bowl. Mix until smooth and free of lumps.
- Glaze the cake: Once the cake has completely cooled, drizzle the glaze evenly over the top surface for a sweet finish.
- Add the toppings: Finally, sprinkle toasted coconut flakes and finely chopped pistachios evenly over the glazed surface to add texture and enhance the flavor.
Notes
- You can substitute regular milk for coconut milk in the glaze if preferred.
- For a nut-free version, omit the pistachios and use additional shredded coconut or another nut substitute.
- Use a bundt pan for a decorative shape or a 9×13-inch pan for a simpler presentation.
- Ensure the cake is cooled completely before glazing to prevent the glaze from melting.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
