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Coconut and Pistachio Pudding Cake

Moist Coconut and Pistachio Pudding Cake for Tropical Bliss

Enjoy this Coconut and Pistachio Pudding Cake, a delightful treat infused with tropical flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 box White Cake Mix Store-bought for convenience.
  • 1 pkg Instant Pistachio Pudding Mix Can be sugar-free.
  • 3 large Eggs Use fresh eggs for best results.
  • 1 cup Water Can substitute with milk.
  • 1/2 cup Vegetable Oil Melted coconut oil can be used for more coconut flavor.
  • 1 cup Shredded Sweetened Coconut Unsweetened coconut is an option.
  • 1/2 cup Chopped Pistachios Other nuts can be used as alternatives.
  • 1 tsp Almond Extract Optional, omit for nut allergies.
For the Coconut Glaze
  • 2 cups Powdered Sugar For sweetness and glaze consistency.
  • 1/4 cup Coconut Milk Regular milk can be used instead.
  • 1 tsp Vanilla Extract Optional, but recommended.
For Topping
  • 1/2 cup Toasted Coconut Flakes Any nuts can be used for variation.
  • 1/4 cup Chopped Pistachios For garnish.

Equipment

  • Bundt pan
  • Mixing bowls
  • Spatula
  • hand mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your bundt pan or baking dish by greasing it with butter or spray, and dust it with flour.
  2. In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix until well blended.
  3. Add eggs, water, and vegetable oil into the dry mixture; mix on medium speed for about 2–3 minutes until smooth.
  4. Gently fold in the shredded coconut and chopped pistachios into the batter, adding almond extract if desired.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 40–45 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack.
  8. Whisk together powdered sugar, coconut milk, and vanilla extract to make the glaze.
  9. Once the cake is cooled, drizzle the coconut glaze over the top.
  10. Sprinkle with toasted coconut flakes and additional chopped pistachios before serving.
  11. Slice and enjoy your Coconut and Pistachio Pudding Cake!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow cake to cool completely before glazing for best results. The flavors meld beautifully over time, so consider making ahead.

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