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Coconut and Pistachio Pudding Cake

A delightful cake combining the exotic richness of coconut with the nutty crunch of pistachios, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box white cake mix Use your favorite brand.
  • 1 box (3.4 oz) instant pistachio pudding mix This adds flavor and moisture.
  • 4 large eggs Room temperature for better mixing.
  • 1 cup water Use as per cake mix instructions.
  • 1/2 cup vegetable oil Can substitute with unsweetened crushed pineapple.
  • 1/2 cup shredded sweetened coconut Adds texture and flavor.
  • 1/2 cup chopped pistachios Can toast for enhanced flavor.
  • 1/2 tsp almond extract Optional, can substitute with coconut extract.
Glaze Ingredients
  • 1 cup powdered sugar Sift if clumpy for a smoother glaze.
  • 2 tbsp coconut milk Regular milk can also be used.
  • 1/2 tsp vanilla extract Adds depth of flavor.
Topping Garnish
  • 1/4 cup toasted coconut flakes For decoration.
  • 2 tbsp finely chopped pistachios For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the white cake mix with the pistachio pudding mix.
  3. Add the eggs, water, and vegetable oil to the dry mix. Beat with an electric mixer for about 2–3 minutes.
  4. Gently fold in the shredded coconut and chopped pistachios. Add almond extract if desired.
  5. Pour the batter into your prepared pan, smoothing the top for an even bake.
Baking
  1. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Glazing
  1. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  2. While the cake cools, mix powdered sugar, coconut milk, and vanilla extract until smooth.
  3. Once the cake is cool, drizzle the glaze over the top and sprinkle with toasted coconut flakes and chopped pistachios.

Notes

Store leftovers in an airtight container at room temperature for up to three days. This cake stays moist and delicious.