Coconut Pistachio Pudding Cake: Divine Tropical Treat

Coconut Pistachio Pudding Cake has been my go-to dessert for years, and I’m so excited to share this simple recipe with you! It all started when I was looking for an easy yet impressive cake to bring to a summer potluck. I wanted something that tasted tropical and a little bit fancy, and this moist coconut pistachio cake was an absolute hit! The combination of creamy coconut milk and the subtle crunch of pistachios, all baked into a tender cake, is just divine. The aroma that fills my kitchen when this is baking is pure bliss. You’ll love how easy it is to whip up this delicious dessert. Let’s get baking!

Why You’ll Love This Coconut Pistachio Pudding Cake

This isn’t just another cake; it’s a little slice of tropical paradise that’s surprisingly simple to make!

• Incredibly Moist Texture: Thanks to the coconut milk and pudding mix, this cake stays wonderfully tender.
• Unique Flavor Combination: The sweet coconut and nutty pistachios create a delightful taste experience you won’t find everywhere.
• Super Easy to Make: Seriously, it uses a cake mix and pudding mix – minimal effort for maximum reward.
• Visually Stunning: The green pistachios and white coconut make for a beautiful presentation, especially with a glaze.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday, this dessert cake fits right in.
• Crowd-Pleaser Guaranteed: Everyone raves about this coconut pistachio cake recipe.
• Great Make-Ahead Option: It tastes even better the next day!

Ingredients for Coconut Pistachio Pudding Cake

Gather these simple items for your delicious homemade coconut pistachio pudding cake. This pistachio coconut pudding cake recipe relies on pantry staples for ease and flavor.

• 1 box (15.25 oz) yellow cake mix – This forms the base of our cake, making it incredibly easy.
• 1 box (3.4 oz) instant pistachio pudding mix – This is the magic ingredient for that vibrant color and distinct nutty flavor.
• 4 large eggs – Use them at room temperature for better incorporation into the batter.
• 1 cup coconut milk – This gives our cake that tropical richness and helps create a moist crumb. Whole milk can be substituted if needed.
• 1/2 cup vegetable oil – Ensures a tender and moist texture throughout the cake.
• 1/2 cup shredded sweetened coconut – Adds bursts of tropical flavor and a delightful chewiness. Toasting it first enhances the taste!
• 1/2 cup chopped pistachios – For that wonderful nutty crunch and beautiful green flecks. Plus, extra for garnish!
• 1/2 teaspoon vanilla extract – A classic enhancer that rounds out all the flavors.
• Optional: powdered sugar or glaze for topping – For that extra touch of sweetness and visual appeal.

How to Make Coconut Pistachio Pudding Cake

Creating this delightful pistachio coconut pudding cake is a breeze, and the results are absolutely worth it! Follow these simple steps for a perfectly baked, moist, and flavorful dessert.

Step-by-Step Baking Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare your chosen pan by generously greasing and flouring it. Whether you’re using a beautiful bundt pan or a convenient 9×13-inch baking pan, this ensures your cake releases cleanly.
2. Step 2: In a large mixing bowl, combine the contents of the yellow cake mix and the instant pistachio pudding mix. Whisk them together briefly to ensure they’re well distributed – this creates the base for our easy coconut pistachio cake.
3. Step 3: Add the wet ingredients to the dry mix: 4 large eggs, 1 cup coconut milk (or whole milk), 1/2 cup vegetable oil, and 1/2 teaspoon vanilla extract. Beat everything together with an electric mixer on medium speed for about 2 minutes. You’re looking for a smooth, lump-free batter that smells wonderfully sweet.
4. Step 4: Gently fold in the 1/2 cup shredded sweetened coconut and the 1/2 cup chopped pistachios using a spatula. Mix just until they are evenly distributed throughout the batter. This step adds fantastic texture and those signature pops of flavor to your coconut pistachio dessert cake.

5. Step 5: Pour the luscious batter into your prepared pan, smoothing the top with your spatula so it bakes evenly.
6. Step 6: Bake for 35 to 40 minutes. For a bundt pan, it might take closer to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be incredible at this point!
7. Step 7: Let the cake cool in the pan on a wire rack for 10–15 minutes. This allows it to set slightly before you attempt to remove it.
8. Step 8: Carefully invert the cake onto the wire rack to cool completely. Patience here is key for the best texture.

Optional Finishing Touches

Once your beautiful coconut pistachio baked pudding cake has cooled completely, it’s time for the final flourish! For a simple yet elegant finish, dust the top generously with powdered sugar using a fine-mesh sieve. Alternatively, you can whip up a quick glaze by whisking together about 1 cup of powdered sugar with 1-2 tablespoons of coconut milk or water until smooth and drizzly. Pour this glaze over the cooled cake, letting it drip down the sides. For an extra pop of color and nutty crunch, sprinkle additional chopped pistachios and a bit of toasted shredded coconut over the glaze or powdered sugar.

Pro Tips for the Best Coconut Pistachio Pudding Cake

Achieving that perfect moist texture and vibrant flavor in your homemade coconut pistachio pudding cake is all about a few key details. I’ve learned these tricks over many bakes, and they truly make a difference in creating the best coconut pistachio dessert cake.

• Always use instant pistachio pudding mix; the regular kind won’t set up correctly in the batter.
• Don’t overmix the batter once the dry ingredients are combined, as this can lead to a tougher cake.
• Toasting the shredded coconut before adding it to the batter can really amplify its tropical flavor.
• Ensure your eggs and coconut milk are at room temperature for the smoothest, most homogenous batter.

What’s the secret to perfect Coconut Pistachio Pudding Cake?

The secret lies in using both the cake mix and the instant pudding mix. The pudding mix adds moisture and a creamy texture that makes this cake incredibly tender and delicious. For more baking tips, check out our about Niki Air Fryer page.

Can I make Coconut Pistachio Pudding Cake ahead of time?

Absolutely! This coconut pistachio cake recipe is fantastic for making ahead. You can bake it a day in advance and store it at room temperature. It actually tastes even better the next day!

How do I avoid common mistakes with Coconut Pistachio Pudding Cake?

Avoid overbaking, as it can dry out the cake. Also, make sure you’re using instant pudding mix, not cook-and-serve, for the best results. Lastly, don’t skip greasing and flouring your pan well! For more information on baking, you can refer to last recipes.

Best Ways to Serve Coconut Pistachio Pudding Cake

This delightful coconut pistachio dessert cake is wonderfully versatile. For a simple treat, serve it warm or at room temperature with just a dusting of powdered sugar or a drizzle of glaze. It’s fantastic on its own! If you’re looking to elevate it, consider pairing a slice of this moist coconut pistachio cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A light raspberry coulis can also offer a lovely tart contrast to the sweet, nutty flavors. This creamy coconut pistachio pudding cake makes an elegant end to any meal, especially when garnished with extra pistachios.

Nutrition Facts for Coconut Pistachio Pudding Cake

Here’s a look at the estimated nutritional breakdown for each serving of this delicious coconut pistachio cake recipe. Remember, these are approximate values for this pistachio and coconut cake recipe. For more details on how we handle your data, please see our privacy policy.

• Serving Size: 1 slice
• Calories: Approximately 350-400 kcal
• Fat: Approximately 15-20g
• Saturated Fat: Approximately 8-10g
• Protein: Approximately 4-5g
• Carbohydrates: Approximately 50-60g
• Fiber: Approximately 2-3g
• Sugar: Approximately 30-40g
• Sodium: Approximately 250-350mg

Nutritional values are estimates and may vary based on specific ingredients used in your homemade coconut pistachio pudding cake. If you have questions about our data practices, please review our GDPR information.

How to Store and Reheat Coconut Pistachio Pudding Cake

Wondering about the best way to keep your delicious coconut pistachio loaf cake fresh? Storing this cake properly ensures you can enjoy its moist, tender crumb for days to come. After baking, always let your coconut pistachio baked pudding cake cool completely on a wire rack. This is crucial to prevent condensation, which can make the cake soggy. Once fully cooled, transfer your cake to an airtight container. If you plan to enjoy it within 3-4 days, storing it at room temperature is perfectly fine. For longer storage, this cake freezes beautifully for up to 3 months, making it an excellent make-ahead option. For any inquiries, feel free to contact us.

To reheat a slice of this delightful pistachio and coconut cake recipe, you have a couple of easy options. If it was stored at room temperature, it’s likely good to go as is! If it was refrigerated or frozen, you can gently warm a slice in the microwave for 10-15 seconds, just until slightly warmed through. Alternatively, you can warm it in a low oven (around 300°F or 150°C) for a few minutes until just heated. Avoid overheating, as this can dry out the cake.

Frequently Asked Questions About Coconut Pistachio Pudding Cake

Can I use gluten-free cake mix for this coconut pistachio cake recipe?

Yes, you can absolutely use a gluten-free yellow cake mix! The texture might be slightly different, but the addition of the pistachio pudding mix and coconut milk will still help keep it moist. Just follow the rest of the recipe as is for a delicious gluten-free treat.

What’s the difference between this and a regular pistachio cake?

The key difference in this pistachio coconut pudding cake is the inclusion of instant pistachio pudding mix directly into the batter. This not only boosts the pistachio flavor and color but also adds a significant amount of moisture, resulting in a much creamier and tender crumb than a traditional pistachio cake. The coconut adds another layer of tropical flavor.

Can I make this as a coconut pistachio loaf cake instead of a bundt or 9×13?

Definitely! This recipe is quite adaptable. To make a coconut pistachio loaf cake, you’ll likely need to reduce the baking time. Start checking for doneness around 30-35 minutes. A toothpick inserted into the center should come out clean. Be sure to grease and flour your loaf pans well.

How do I get the best pistachio flavor in my coconut pistachio dessert cake?

Using instant pistachio pudding mix is the primary way to get that distinct flavor. For an extra boost, you can also add a teaspoon of pistachio extract to the batter. Toasted chopped pistachios as a garnish also enhance the nutty aroma and taste. For legal information, please refer to our terms of use.

Variations of Coconut Pistachio Pudding Cake You Can Try

This versatile coconut pistachio loaf cake recipe is a fantastic base for all sorts of delicious twists! Whether you’re looking to cater to dietary needs or simply want to explore different flavor profiles, there are plenty of ways to make this dessert cake your own. Here are a few ideas to get you inspired:

• Gluten-Free Delight: Easily transform this into a gluten-free coconut pistachio cake by using a good quality gluten-free yellow cake mix. The pudding mix and coconut milk will help maintain that desirable moist texture.
• Bundt Bliss: For a show-stopping presentation, bake this batter in a well-greased and floured bundt pan. The intricate shape is perfect for showcasing a beautiful glaze and extra pistachio garnish.
• Citrus Twist: Add the zest of one lemon or lime to the batter along with the other wet ingredients. This brightens the flavors and offers a lovely contrast to the sweet coconut and nutty pistachio.
• Dairy-Free Option: Swap the coconut milk for a dairy-free alternative like almond milk or oat milk, and ensure your cake mix and pudding mix are dairy-free. This creates a wonderful dairy-free coconut pistachio dessert cake.

Coconut Pistachio Pudding Cake: Divine Tropical Treat

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• Author: basmer1517
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This recipe for Coconut and Pistachio Pudding Cake offers a moist, tender, and flavorful dessert. It combines the tropical taste of coconut with the nutty richness of pistachios, using simple ingredients and an easy-to-follow method. Perfect for any occasion, this cake is a delightful treat that is sure to impress.

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Ingredients

Scale 1x2x3x

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant pistachio pudding mix
• 4 large eggs
• 1 cup coconut milk (or whole milk)
• 1/2 cup vegetable oil
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped pistachios (plus extra for garnish)
• 1/2 teaspoon vanilla extract
• Optional: powdered sugar or glaze for topping

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking pan.
2. In a large mixing bowl, combine the yellow cake mix and pistachio pudding mix.
3. Add the wet ingredients: eggs, coconut milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
4. Fold in the shredded coconut and chopped pistachios with a spatula until evenly distributed.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. If using a bundt pan, check for doneness around the 40-minute mark.
7. Cool in the pan for 10–15 minutes, then transfer the cake to a wire rack to cool completely.
8. Optional finishing touch: Once cooled, dust the cake with powdered sugar or drizzle with a simple glaze. Sprinkle extra chopped pistachios and toasted coconut on top for garnish.

Notes

• This cake stays moist for days and freezes well, making it a great make-ahead dessert.
• For a festive touch, top with candied cherries or citrus zest.
• Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Dessert Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: Approximately 350-400 kcal (estimated)
• Sugar: Approximately 30-40g (estimated)
• Sodium: Approximately 250-350mg (estimated)
• Fat: Approximately 15-20g (estimated)
• Saturated Fat: Approximately 8-10g (estimated)
• Unsaturated Fat: Approximately 7-10g (estimated)
• Trans Fat: 0g (estimated)
• Carbohydrates: Approximately 50-60g (estimated)
• Fiber: Approximately 2-3g (estimated)
• Protein: Approximately 4-5g (estimated)
• Cholesterol: Approximately 50-70mg (estimated)

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