Coconut Pistachio Pudding Cake

This coconut and pistachio pudding cake blends unique textures and flavors into one memorable dessert perfect for any gathering or cozy family treat. Light coconut sweetness meets the nutty flavor of pistachios, all made simple thanks to pantry staples. The fragrant almond and creamy pistachio pudding add an irresistible moistness to every slice. If you want a cake with a playful twist on traditional flavors, this one never misses.

I made this cake for a last-minute dinner party and the scent in my kitchen alone had everyone sneaking a sample before dessert. Now it is my go-to whenever I want something impressive but easy.

Gather Your Ingredients

• White cake mix: Brings a fluffy and consistent texture, if possible select a reputable brand with no off flavors
• Instant pistachio pudding mix: Provides rich color and moisture, choose a fresh box for best results
• Large eggs: Add structure and richness, always use fresh eggs for a lighter crumb
• Water: Ensures the batter is workable, filtered water yields the cleanest taste
• Vegetable oil: Locks in moistness, pick a neutral oil with no strong aftertaste
• Shredded sweetened coconut: Offers sweet chew, pick soft moist flakes for best mouthfeel
• Chopped pistachios: Give crunch and a natural nutty flavor, use unsalted fresh pistachios for the brightest color
• Almond extract (optional): Adds a subtle fragrant lift, look for pure almond extract
• Powdered sugar: Makes a smooth glaze, sift for extra silken finish
• Coconut milk or regular milk: Helps the glaze set, pick full-fat coconut milk for extra flavor
• Vanilla extract: Brings mellow warmth, pure vanilla is worth it here
• Toasted coconut flakes for finishing: Provide crisp nutty aroma, toast just until golden
• Finely chopped pistachios for garnish: Extra pop of color, freshest nuts look best

How to Make It

Prepare the pan:

Grease and flour your chosen baking pan, ensuring every nook is coated to prevent sticking. For a bundt pan, rotate and tap out any excess flour to avoid clumps.

Mix the dry ingredients:

In a large mixing bowl, whisk together the white cake mix and instant pistachio pudding mix until fully combined, creating an even greenish blend.

Combine wet ingredients:

In a separate bowl, beat the eggs, water, vegetable oil, and almond extract if using, until pale and slightly frothy, about 2 minutes to help aerate the cake.

Blend the batter:

Pour the egg mixture into the dry mix. Using an electric mixer on medium speed, blend until just smooth, scraping the bowl as needed. Add shredded coconut and chopped pistachios, then fold gently with a spatula to avoid overmixing which can toughen the cake.

Bake:

Pour the batter into your prepared pan and smooth the top. Place in the oven and bake for 30 to 45 minutes depending on pan shape. Check for doneness by inserting a toothpick in the center. It should come out clean or with a few crumbs.

Cool the cake:

Remove the cake and let it cool in the pan for 15 minutes. Loosen edges with a thin knife then carefully invert onto a wire rack to cool completely so the glaze will set properly.

Make the glaze:

While the cake cools, whisk powdered sugar, coconut milk, and vanilla extract together until thick but pourable. Adjust with more milk by the half teaspoon if needed for a glossy drizzle.

Glaze and decorate:

Drizzle glaze over the fully cooled cake, letting some drip down the sides. Sprinkle toasted coconut flakes and finely chopped pistachios on top for a stunning finish. Allow glaze to set before slicing.

My favorite part is always the vibrant green from pistachio pudding which makes the cake feel so festive. My kids never believe it is a simple boxed cake underneath all the flavor. My husband always requests extra coconut on top because he loves that crunchy toasted finish.

Flavor Boosters

Swap almond extract for orange zest to change the flavor profile. Use chopped pecans or walnuts if pistachios are unavailable. For a gluten free version, a gluten free cake mix works well with the same ratios. Sweetened condensed milk can be used in place of the glaze for an extra rich finish.

Serving Suggestions

Slice thick for dessert with a dollop of whipped cream or serve thin slices with afternoon coffee or tea. The colors and flavor make it beautiful on a spring brunch table or at a winter holiday potluck. For parties, individual mini cakes or cupcakes get rave reviews and bake faster.

Creative Twists

Pistachios and coconut are beloved ingredients in Middle Eastern, Indian, and Mediterranean desserts. This cake gives a nod to classics like Persian pistachio cakes and Indian coconut sweets but simplifies preparation without losing flavor or visual appeal. Bringing these pantry flavors into a familiar cake always sparks conversation at the table.

More than once I have brought this cake to a family reunion or church bake sale and there has never been a crumb left at the end. A neighbor once called it the cake that made her love pistachios.

Common Questions About This Recipe

→ Can I use another type of pudding mix?

For the best pistachio flavor, use the recommended pistachio pudding mix. Substitutions may alter taste and color, but vanilla or almond pudding can work in a pinch.

→ Is there a substitute for coconut milk in the glaze?

Yes, regular milk or any plant-based milk can be used instead of coconut milk in the glaze. Adjust the quantity for desired consistency.

→ Can I make this cake ahead of time?

Absolutely. Bake and cool the cake, then store covered at room temperature for up to two days. Add the glaze and garnish just before serving.

→ How do I toast coconut flakes for the topping?

Spread coconut on a baking sheet and bake at 350°F (175°C) for a few minutes, stirring occasionally, until golden. Watch closely to prevent burning.

→ Do I need to use almond extract?

Almond extract is optional. It adds a subtle nutty aroma, but you can omit it or replace with vanilla extract for a milder flavor.