Coconut Pistachio Pudding Cake (Recipe for Printing)
Soft coconut and pistachio pudding cake offers a moist crumb and nutty sweetness, ideal for spring celebrations or cozy family gatherings. Pistachios and coconut shine in every bite. Save & click.
# What You Need:
→ Cake Batter
01 -
1 box white cake mix
02 -
1 box (3.4 oz) instant pistachio pudding mix
03 -
4 large eggs
04 -
1 cup water
05 -
1/2 cup vegetable oil
06 -
1/2 cup shredded sweetened coconut
07 -
1/2 cup chopped pistachios
08 -
1/2 teaspoon almond extract (optional)
→ Glaze and Topping
09 -
1 cup powdered sugar
10 -
2 tablespoons coconut milk or regular milk
11 -
1/2 teaspoon vanilla extract
12 -
1/4 cup toasted coconut flakes
13 -
2 tablespoons finely chopped pistachios
# How to Make It:
01 -
Preheat oven to 350°F. Grease and flour a bundt pan or a 9x13-inch baking dish to prevent sticking.
02 -
In a large bowl, blend white cake mix and pistachio pudding mix until well incorporated.
03 -
Add eggs, water, vegetable oil, shredded sweetened coconut, chopped pistachios, and almond extract if using. Mix until batter is smooth and evenly combined.
04 -
Pour the batter into the prepared pan, spreading evenly. Bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.
05 -
Remove cake from the oven and allow to cool in the pan for 10 minutes. Carefully transfer cake onto a wire rack and let cool completely.
06 -
In a bowl, whisk together powdered sugar, coconut milk or regular milk, and vanilla extract until smooth and pourable.
07 -
Drizzle glaze evenly over cooled cake. Sprinkle toasted coconut flakes and finely chopped pistachios on top for garnish.
# Extra Tips:
01 -
Ensure the cake is fully cooled before glazing to prevent the glaze from melting.
02 -
Use almond extract sparingly as it is potent and can overpower the pistachio flavor.