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Coconut and Pistachio Pudding Cake

Moist Coconut and Pistachio Pudding Cake Delight

Indulge in this Coconut and Pistachio Pudding Cake, a moist dessert that blends nutty flavors with sweet coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Gluten-free version optional
  • 1 pack Instant Pistachio Pudding Mix Vanilla pudding can substitute
  • 3 large Large Eggs Essential for binding
  • 1 cup Water Hydrates cake mix and pudding
  • 1/2 cup Vegetable Oil Melted butter can be used
  • 1 cup Shredded Sweetened Coconut Unsweetened optional
  • 1/2 cup Chopped Pistachios Almonds can work as alternative
  • 1 teaspoon Almond Extract Optional
For the Glaze
  • 2 cups Powdered Sugar Adjust for desired sweetness
  • 1/4 cup Coconut Milk Regular milk can substitute
  • 1 teaspoon Vanilla Extract Pure extract recommended
For Topping
  • 1/2 cup Toasted Coconut Flakes Adds crunch
  • 1/4 cup Finely Chopped Pistachios For garnish

Equipment

  • Oven
  • Bundt pan or 9x13-inch baking dish
  • Mixing Bowl
  • whisk
  • electric mixer
  • spatula
  • wire rack

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a bundt pan or 9x13-inch baking dish.
  2. In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix. Whisk until even.
  3. Add large eggs, water, and vegetable oil to the dry mix. Beat on medium speed for 2-3 minutes until smooth.
  4. Fold in shredded coconut and chopped pistachios. Mix gently to combine, avoiding overmixing.
  5. Pour the batter into the prepared pan, smoothing the top evenly.
  6. Bake for 40-45 minutes, checking doneness at 40 minutes with a toothpick. It should come out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  8. Prepare the glaze by mixing powdered sugar, coconut milk, and vanilla extract until smooth.
  9. Once the cake is cool, drizzle the glaze over the top and garnish with toasted coconut and pistachios.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 43gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 250mgPotassium: 130mgFiber: 1gSugar: 24gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Use fresh ingredients for best results. Allow the cake to cool fully before glazing to achieve a perfect finish.

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