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Coconut and Pistachio Pudding Cake

Coconut and Pistachio Pudding Cake for Your Next Celebration

Enjoy a delightful Coconut and Pistachio Pudding Cake that transforms any occasion into a mini celebration.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Any similar cake mix will work in a pinch.
  • 1 box Instant Pistachio Pudding Mix Can substitute with vanilla pudding if unavailable.
  • 3 large Eggs Make sure they're at room temperature for better mixing.
  • 1 cup Water Replace with milk for a creamier texture.
  • 1/2 cup Vegetable Oil Melted butter can be used for richer flavor.
  • 1 cup Shredded Sweetened Coconut Use unsweetened coconut but adjust sugar accordingly.
  • 1/2 cup Chopped Pistachios Can be swapped with walnuts or pecans for a different twist.
  • 1 teaspoon Almond Extract Optional, can be omitted if desired.
For the Glaze
  • 2 cups Powdered Sugar
  • 1/2 cup Coconut Milk Feel free to use regular milk as a substitute.
  • 1 teaspoon Vanilla Extract Can be replaced with any flavored extract for variation.
For the Topping
  • 1/2 cup Toasted Coconut Flakes Ensure they're toasted for extra flavor and texture.
  • 1/4 cup Finely Chopped Pistachios For garnish.

Equipment

  • bundt pan or 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix. Whisk them together until well blended.
  3. Add the large eggs, water, and vegetable oil to the dry mixture. Blend for 2-3 minutes until smooth and fully combined.
  4. Gently fold in the shredded sweetened coconut and chopped pistachios, adding the almond extract if using.
  5. Pour the batter into your prepared pan, smoothing the top evenly with a spatula.
  6. Place in the preheated oven and bake for 40-45 minutes. Check for doneness with a toothpick.
  7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
  8. In a mixing bowl, combine the powdered sugar, coconut milk, and vanilla extract. Whisk until smooth.
  9. Drizzle the glaze over the cooled cake evenly.
  10. Top the cake with toasted coconut flakes and finely chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

This cake can be made ahead of time and stored to allow the flavors to meld beautifully. Toasting nuts enhances their flavor.

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