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Coconut and Pistachio Pudding Cake

Coconut and Pistachio Pudding Cake for a Tropical Escape

Coconut and Pistachio Pudding Cake is a comforting dessert that blends tropical coconut sweetness with nutty pistachio crunch.
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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: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Choose brands that are low in additives.
  • 1 box Instant Pistachio Pudding Mix Vanilla pudding can be a substitute.
  • 4 large Large Eggs Use room temperature eggs for best consistency.
  • 1 cup Water Consider using milk for a richer cake.
  • 1/2 cup Vegetable Oil Melted butter is a delicious alternative.
  • 1 cup Shredded Sweetened Coconut Unsweetened can reduce sweetness.
  • 3/4 cup Chopped Pistachios Swap with your favorite nut if desired.
  • 1 teaspoon Almond Extract Optional; omit for nut allergies.
For the Coconut Glaze
  • 1 cup Powdered Sugar Sweetens and thickens the glaze.
  • 1/4 cup Coconut Milk Coconut milk enriches the flavor beautifully.
  • 1 teaspoon Vanilla Extract Almond extract can be a flavored twist.
  • 1/2 cup Toasted Coconut Flakes Fresh toasted coconut yields the best results.
  • 1/4 cup Finely Chopped Pistachios For garnish.

Equipment

  • Bundt pan
  • Mixing Bowl
  • Electric mixer
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour your bundt or 9x13-inch pan.
  2. In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix. Whisk together until well combined.
  3. Add large eggs, water, and vegetable oil. Mix with an electric mixer on medium speed for 2-3 minutes until smooth.
  4. Gently fold in shredded coconut and chopped pistachios. If using almond extract, include it now.
  5. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles.
  6. Bake for 40-45 minutes, checking for doneness with a toothpick.
  7. Cool the cake in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  8. While cooling, whisk together powdered sugar, coconut milk, and vanilla extract to make the glaze.
  9. Drizzle the cooled cake with the glaze and sprinkle with toasted coconut and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Wrap any leftovers tightly to keep them fresh for up to 3 days at room temperature, or refrigerate for up to a week.

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