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Coconut and Pistachio Pudding Cake

Coconut and Pistachio Pudding Cake: Moist Bliss Awaits!

Coconut and Pistachio Pudding Cake is a moist and tender dessert that combines rich pudding flavor with a unique twist, perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix gluten-free option available
  • 1 box Instant Pistachio Pudding Mix can substitute with vanilla pudding
  • 3 large Eggs essential for stability and moisture
  • 1 cup Water can swap with milk for richer taste
  • 1/2 cup Vegetable Oil melted coconut oil enhances flavor
  • 1 cup Shredded Sweetened Coconut can use unsweetened for less sweetness
  • 1/2 cup Chopped Pistachios can exchange with walnuts or almonds
  • 1 teaspoon Almond Extract optional, omit if nut allergies exist
For the Glaze
  • 1 cup Powdered Sugar coconut confectioners sugar offers a twist
  • 1/4 cup Coconut Milk regular milk can be a substitute
  • 1 teaspoon Vanilla Extract can be omitted if desired
For the Topping
  • 1/2 cup Toasted Coconut Flakes use untoasted for a different flavor
  • 1/4 cup Finely Chopped Pistachios swap with any preferred nut if needed

Equipment

  • Bundt pan
  • mixing bowl
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Gather your baking equipment, including a bundt pan or a 9x13-inch baking dish.
    Coconut and Pistachio Pudding Cake
  2. Grease and flour your chosen pan generously to help the cake release easily after baking.
    Coconut and Pistachio Pudding Cake
  3. In a large mixing bowl, combine the white cake mix and the instant pistachio pudding mix. Whisk well.
    Coconut and Pistachio Pudding Cake
  4. Add the eggs, water, and vegetable oil. Blend on medium speed for 2–3 minutes until smooth.
    Coconut and Pistachio Pudding Cake
  5. Gently stir in the shredded coconut and chopped pistachios, along with almond extract if using.
    Coconut and Pistachio Pudding Cake
  6. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
    Coconut and Pistachio Pudding Cake
  7. Bake in the preheated oven for 40–45 minutes until a toothpick inserted in the center comes out clean.
    Coconut and Pistachio Pudding Cake
  8. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
    Coconut and Pistachio Pudding Cake
  9. Mix powdered sugar, coconut milk, and vanilla extract until smooth for the glaze.
    Coconut and Pistachio Pudding Cake
  10. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.
    Coconut and Pistachio Pudding Cake
  11. Sprinkle toasted coconut flakes and finely chopped pistachios on top for an attractive finish.
    Coconut and Pistachio Pudding Cake
  12. Slice and serve to family and friends, enjoying the delightful flavors.
    Coconut and Pistachio Pudding Cake

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.

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