Go Back
–+ servings
Coconut and Pistachio Pudding Cake

Moist Coconut and Pistachio Pudding Cake That's Pure Joy

This Coconut and Pistachio Pudding Cake combines rich flavors, easy preparation, and a stunning presentation, making it the perfect dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Opt for gluten-free variety if desired.
  • 1 box Instant Pistachio Pudding Mix Adds moisture and nutty taste.
  • 4 large Eggs Binds and lifts the cake.
  • 1 cup Water Essential for hydration.
  • 1/2 cup Vegetable Oil Can swap with melted butter for more flavor.
  • 1/2 cup Shredded Sweetened Coconut Infuses tropical vibes, can switch to unsweetened.
  • 1/2 cup Chopped Pistachios Adds crunch and nutty flavor.
  • 1/2 tsp Almond Extract Optional, elevates flavor profile.
For the Coconut Glaze
  • 1 cup Powdered Sugar Provides sweetness for the glaze.
  • 2 tbsp Coconut Milk Use regular milk for a milder flavor.
  • 1/2 tsp Vanilla Extract Enhances the glaze's flavor.
  • 1/4 cup Toasted Coconut Flakes Adds a crunchy element.
  • 2 tbsp Finely Chopped Pistachios For garnish.

Equipment

  • Bundt pan or 9x13-inch baking dish
  • Electric Mixer
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan or 9x13-inch baking dish.
  2. In a large mixing bowl, combine white cake mix and instant pistachio pudding mix.
  3. Add the eggs, water, and vegetable oil to the dry mixture and mix until smooth.
  4. Fold in shredded coconut, chopped pistachios, and almond extract if using.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 40-45 minutes until a toothpick comes out clean.
  7. Cool the cake in the pan for 10 minutes before transferring to a wire rack.
  8. Prepare the glaze by mixing powdered sugar, coconut milk, and vanilla extract until smooth.
  9. Drizzle the glaze over the cooled cake and garnish with toasted coconut flakes and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 290mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

For best flavor, use quality ingredients and prepare ahead as the cake tastes even better the next day.

Tried this recipe?

Let us know how it was!