Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut and Pistachio Pudding Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 14 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Coconut and Pistachio Pudding Cake is a delightful dessert combining the rich flavors of pistachio and coconut. Featuring a moist cake made with instant pistachio pudding mix, shredded coconut, and chopped pistachios, it’s topped with a smooth coconut glaze and garnished with toasted coconut flakes and finely chopped pistachios for extra crunch and flavor. Perfect for gatherings, this cake offers a unique twist on classic pudding cakes.

Ingredients

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)

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tbsp coconut milk (or regular milk)
  • 1/2 tsp vanilla extract

Topping

  • 1/4 cup toasted coconut flakes
  • 2 tbsp finely chopped pistachios

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 prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the white cake mix and instant pistachio pudding mix thoroughly.
  3. Add Wet Ingredients: Add the eggs, water, and vegetable oil to the dry mixture. Use an electric mixer to blend everything together for about 2 to 3 minutes until the batter is smooth and well combined.
  4. Incorporate Coconut and Pistachios: Stir in the shredded sweetened coconut and chopped pistachios by hand to evenly distribute them. If desired, add the almond extract for an extra layer of flavor.
  5. Pour into Pan: Pour the prepared batter into your greased and floured pan, smoothing the top with a spatula for even baking.
  6. Bake the Cake: Bake in your preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
  7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set. Then transfer it carefully to a wire rack to cool completely.
  8. Prepare the Glaze: While the cake cools, mix the powdered sugar, coconut milk, and vanilla extract in a bowl until you get a smooth, pourable glaze.
  9. Glaze the Cake: Once the cake is fully cooled, drizzle the prepared glaze evenly over the top.
  10. Add Toppings: Finish by sprinkling toasted coconut flakes and finely chopped pistachios on top for a visually appealing and tasty garnish.

Notes

  • Use fresh coconut flakes toasted in a dry pan for enhanced flavor and crunch.
  • Almond extract is optional but adds a lovely nutty aroma.
  • You can substitute regular milk for coconut milk in the glaze if preferred.
  • Make sure the cake is fully cooled before glazing to prevent the glaze from melting and running off.
  • This cake stores well covered at room temperature for 2 days or refrigerated for up to 5 days.

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