If you’re looking for a cake that combines the tropical sweetness of coconut with the rich, nutty flavor of pistachios, this Coconut and Pistachio Pudding Cake is the perfect dessert to impress and indulge. Moist, flavorful, and easy to prepare, this cake brings together simple pantry ingredients for a result that feels both sophisticated and comforting. Whether you’re serving it at a brunch, holiday gathering, or just a casual dessert after dinner, this cake is guaranteed to stand out.
Why You’ll Love This Recipe
- Moist and tender texture thanks to the use of coconut milk and pudding mix
- Delightfully nutty crunch from chopped pistachios
- Simple ingredients and an easy-to-follow method
- Great make-ahead dessert — stays moist for days and freezes well
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix and pistachio pudding mix.
- 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.
- Fold in the shredded coconut and chopped pistachios with a spatula until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- 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.
- Cool in the pan for 10–15 minutes, then transfer the cake to a wire rack to cool completely.
- Optional finishing touch: Once cooled, dust the cake with powdered sugar or drizzle with a simple glaze (made from powdered sugar and milk). Sprinkle extra chopped pistachios and toasted coconut on top for garnish.
Serving Suggestions
- Serve slices as-is, or with whipped cream or vanilla ice cream.
- Pairs beautifully with coffee or a mild herbal tea.
- For a festive twist, top with candied cherries or citrus zest.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Can be frozen for up to 2 months. Wrap individual slices in plastic wrap and store in a freezer-safe container.
Final Thoughts
This Coconut and Pistachio Pudding Cake is proof that an unforgettable dessert doesn’t require hours in the kitchen. With a short ingredient list and quick prep, it delivers maximum flavor and a crowd-pleasing presentation. It’s the kind of recipe you’ll find yourself coming back to again and again — easy, elegant, and absolutely delicious.