This Coconut and Pistachio Pudding Cake brings exotic flavors to your Sweet Sundae table with its unique combination of tropical coconut and earthy, buttery pistachios. The instant pudding mix creates an incredibly moist crumb that stays tender for days, while shredded coconut and chopped pistachios add textural interest throughout. It’s a stunning dessert that looks sophisticated but comes together with surprising ease—perfect for impressing guests or treating yourself to something special.
Coconut and Pistachio Pudding Cake
Recipe by Daily Disher
Coconut and Pistachio Pudding Cake combines tropical coconut and rich pistachios with instant pudding for an incredibly moist cake that's as beautiful as it is delicious.
Course: Dessert
/Cuisine: American
/Difficulty: Easy
Servings
8
Prep time
30 minutes
Cooking time
1 hour
Calories
350 kcal
1 hour 30 minutes
Ingredients
1 package instant pistachio pudding mix
1 cup all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, melted
1 cup coconut milk
4 large eggs
1 cup shredded coconut
½ cup chopped pistachios
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
Directions
1.
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. This will ensure the cake does not stick.
2.
In a large mixing bowl, combine the pistachio pudding mix, flour, sugar, and baking powder, stirring until they are evenly mixed.
3.
Add in the melted butter, coconut milk, eggs, and vanilla extract to the dry mixture. Beat well until smooth and thoroughly combined.
4.
Fold in the shredded coconut and chopped pistachios into the mixture. Stir gently to distribute them evenly throughout the batter.
5.
Pour the batter into the prepared baking dish, spreading it evenly using a spatula. Ensure there are no air bubbles.
6.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7.
Allow the cake to cool in the baking dish for at least 20 minutes before serving, so it sets and becomes easier to slice.
Nutrition Facts
Total number of serves:
4 servings
Calories:
350kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
0.5
Protein:
6g
Calcium:
60mg
Iron:
2mg