Coconut Pistachio Cake Recipe – Easy, Moist & Irresistible
This Coconut and Pistachio Pudding Cake is an easy-to-make, flavor-packed dessert that’s moist, nutty, and topped with a luscious coconut glaze. With simple ingredients and a decadent finish, it’s sure to be a go-to recipe for any celebration or casual treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box white cake mix
- 1 box 3.4 oz instant pistachio pudding mix
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pistachios
- 1/2 tsp almond extract (optional)
- For the Coconut Glaze:
- 1 cup powdered sugar
- 2 tbsp coconut milk or regular milk
- 1/2 tsp vanilla extract
- 1/4 cup toasted coconut flakes for topping
- 2 tbsp finely chopped pistachios for garnish
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
2. In a large bowl, mix the white cake mix and pistachio pudding mix.
3. Add eggs, water, and vegetable oil to the dry ingredients. Mix until well combined, about 2–3 minutes with an electric mixer.
4. Stir in shredded coconut and chopped pistachios. If using almond extract, add it in as well.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. While the cake is cooling, prepare the glaze by mixing powdered sugar, coconut milk, and vanilla extract until smooth.
9. Once the cake is cool, drizzle the glaze over the top.
10. Sprinkle with toasted coconut flakes and chopped pistachios for a stunning finish.
Notes
Use toasted coconut for the topping to add a slightly crunchy texture and deeper flavor.
Don’t overmix the batter. Mix until just combined to keep the cake light and fluffy.
Let the cake cool fully before glazing to prevent the glaze from melting and running off.
Make it ahead — this cake actually tastes better the next day once the flavors meld.
Use a bundt pan for a beautiful presentation, but a 9×13″ pan works great too.
Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.