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Coconut and Pistachio Pudding Cake

A delightful dessert that blends tropical coconut with nutty pistachio for a scrumptious pudding cake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box white cake mix
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 4 large eggs Let them come to room temperature for a fluffier cake.
  • 1 cup water
  • 1/2 cup vegetable oil Consider using coconut oil for richer taste.
  • 1/2 cup shredded sweetened coconut Toast before using for extra flavor.
  • 1/2 cup chopped pistachios
  • 1/2 tsp almond extract Optional for additional flavor.
For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp coconut milk Can substitute with regular milk.
  • 1/2 tsp vanilla extract
For Garnish
  • 1/4 cup toasted coconut flakes For topping.
  • 2 tbsp finely chopped pistachios For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan or a 9x13-inch baking dish.
  2. In a large bowl, combine the white cake mix and pistachio pudding mix.
  3. Add the eggs, water, and vegetable oil to the dry ingredients and mix until smooth (about 2-3 minutes) with an electric mixer.
  4. Gently fold in the shredded coconut and chopped pistachios. If desired, add the almond extract.
  5. Pour the batter into the prepared pan, smoothing the top.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glaze
  1. While the cake is cooling, mix the powdered sugar, coconut milk, and vanilla extract until smooth.
  2. Once the cake has cooled, drizzle the glaze over the top, allowing it to cascade down the sides.
  3. Top with toasted coconut flakes and finely chopped pistachios.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can be made ahead and glazed just before serving. Freezes well for up to three months.