Go Back
–+ servings
Coconut and Pistachio Pudding Cake

Coconut and Pistachio Pudding Cake: A Tropical Delight

A delightful Coconut and Pistachio Pudding Cake that brings tropical flavors together, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Any variant works great
  • 1 pkg Instant Pistachio Pudding Mix Can substitute with vanilla pudding
  • 3 large Eggs Essential for binding
  • 1 cup Water Hydrates dry ingredients
  • 1/2 cup Vegetable Oil Can use melted butter or coconut oil
  • 1 cup Shredded Sweetened Coconut Unsweetened for less sweetness
  • 1/2 cup Chopped Pistachios Could replace with walnuts or almonds
  • 1 tsp Almond Extract Optional for flavor
For the Glaze
  • 1 cup Powdered Sugar Adjust amount for taste
  • 1/4 cup Coconut Milk Regular milk can be substituted
  • 1 tsp Vanilla Extract Intensifies sweetness
For the Garnish
  • 1/2 cup Toasted Coconut Flakes Enhances coconut flavor
  • 1/4 cup Finely Chopped Pistachios For visual appeal

Equipment

  • Oven
  • Bundt Pan
  • Mixing bowl
  • Spatula
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan or a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together the white cake mix and instant pistachio pudding mix until no lumps remain.
  3. Add the eggs, water, and vegetable oil to the dry mixture. Beat on medium speed for about 2-3 minutes until smooth.
  4. Fold in the shredded sweetened coconut and chopped pistachios. Optionally, add almond extract.
  5. Pour the batter into the prepared bundt pan or baking dish and bake for 40-45 minutes, or until a toothpick comes out clean.
  6. Let the cake cool in the pan for about 10 minutes then transfer to a wire rack to cool completely.
  7. Whisk together powdered sugar, coconut milk, and vanilla extract until smooth to prepare the glaze.
  8. Drizzle the glaze over the cooled cake and sprinkle with toasted coconut flakes and finely chopped pistachios.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

This cake is make-ahead friendly, allowing flavors to meld beautifully overnight.

Tried this recipe?

Let us know how it was!