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Coconut and Pistachio Pudding Cake Recipe

Coconut and Pistachio Pudding Cake Recipe You’ll Love

This Coconut and Pistachio Pudding Cake Recipe is a blend of flavors that is both indulgent and surprisingly easy to make.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Consider using a gluten-free option.
  • 1 box Instant Pistachio Pudding Mix Elevates flavor and moisture.
  • 3 large Eggs Binds the ingredients together.
  • 1 cup Water Hydrates the cake mix.
  • 1/2 cup Vegetable Oil Use melted coconut oil for extra flavor.
  • 1 cup Shredded Sweetened Coconut Use unsweetened if preferred.
  • 1/2 cup Chopped Pistachios Provides nutty crunch.
  • 1 tsp Almond Extract Optional for flavor enhancement.
For the Coconut Glaze
  • 2 cups Powdered Sugar Sweetens the glaze.
  • 1/4 cup Coconut Milk Use for extra coconut flavor.
  • 1 tsp Vanilla Extract Infuses aromatic sweetness.
  • 1/2 cup Toasted Coconut Flakes For topping.
  • 1/4 cup Finely Chopped Pistachios Enhances decoration.

Equipment

  • Bundt pan
  • mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease/flour a bundt pan or 9x13-inch baking dish.
  2. Combine the white cake mix and instant pistachio pudding mix in a large mixing bowl.
  3. Add in the large eggs, water, and vegetable oil to the dry mixture and mix on medium speed for 2-3 minutes.
  4. Fold in the shredded sweetened coconut and chopped pistachios, adding almond extract if using.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
  7. Cool the cake in the pan for about 10 minutes.
  8. Invert the cake onto a wire rack to cool completely.
  9. Mix together powdered sugar, coconut milk, and vanilla extract for the glaze.
  10. Drizzle the coconut glaze over the cooled cake and sprinkle with toasted coconut flakes and finely chopped pistachios.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gCalcium: 2mgIron: 4mg

Notes

Store the cake wrapped tightly for up to 3 days at room temperature or refrigerate for up to a week. Freeze slices for up to 3 months.

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