Description
Indulge in the delightful flavors of this Coconut and Pistachio Pudding Cake Recipe, a perfect fusion of moist cake and rich textures. This easy-to-make dessert combines the sweet creaminess of coconut with the nutty crunch of pistachios, all topped off with a luscious glaze. Ideal for any occasion, from festive celebrations to cozy family gatherings, this cake is not only delicious but also visually stunning with its beautiful presentation adorned with coconut flakes and chopped nuts.
Ingredients
Scale
- 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 cup powdered sugar (for glaze)
- 2 tbsp coconut milk (or regular milk)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
- In a large bowl, blend white cake mix and pistachio pudding mix.
- Add eggs, water, and vegetable oil. Mix on medium speed for 2–3 minutes until well combined.
- Fold in shredded coconut and chopped pistachios gently.
- Pour batter into prepared pan evenly.
- Bake for 40–45 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar, coconut milk, and vanilla extract until smooth then drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg