Coconut and Pistachio Pudding Cake Recipe

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When it comes to indulgent, yet surprisingly light desserts, few can match the unique flavor combination of coconut and pistachio. This Coconut and Pistachio Pudding Cake brings together two delicious worlds — the creamy richness of pudding and the tender crumb of cake — into one unforgettable dessert. It’s the kind of treat that feels luxurious enough for a special occasion but simple enough to whip up for a weekend gathering.

Pistachios, with their earthy, nutty, and slightly sweet flavor, have long been a favorite in Middle Eastern and Mediterranean cuisines. Paired with the tropical, creamy essence of coconut, they create a beautiful balance of taste and texture that is both comforting and exotic. This cake is moist and fragrant, with layers of flavor that reveal themselves with every bite.

What sets this cake apart is its pudding component. By integrating pudding mix into the batter, you get a super moist and dense crumb — not too heavy, but full of luscious texture. The pudding also intensifies the flavor, especially when you use pistachio-flavored pudding, which adds a subtle green tint and a boost of flavor.

This cake is also visually stunning. A golden brown crust envelops a soft, green-tinted interior, with chopped pistachios speckled throughout for added crunch. A light coconut glaze poured on top enhances the overall sweetness and gives it a glossy, irresistible finish. Toasted coconut flakes and more crushed pistachios on top create a cake that’s as beautiful as it is tasty.

Whether you’re hosting a brunch, celebrating a holiday, or just want something unique for dessert, this cake is always a hit. It stores beautifully and tastes even better the next day, making it ideal for make-ahead dessert planning. It’s also one of those recipes that quickly becomes a family favorite — requested again and again.

There’s a nostalgic quality to pudding cakes that evokes memories of homemade desserts from scratch, but this recipe adds a gourmet twist. The combination of the pudding and cake mix with a few fresh ingredients is what makes this recipe both convenient and impressive.

It’s also a crowd-pleaser for all ages. Kids love the softness and subtle sweetness, while adults appreciate the complex nutty undertones. The cake isn’t overly sugary, which makes it a perfect ending to a rich meal.

Best of all, it’s versatile. You can easily tweak this recipe to suit different occasions — use it as a base for trifle, add whipped cream and berries on the side, or turn it into mini bundt cakes for parties. But no matter how you serve it, the reaction is always the same: pure delight.

So, if you’re ready to wow your guests with something unexpected, yet comfortingly familiar, this Coconut and Pistachio Pudding Cake is exactly what you need.

Servings

12 slices

Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

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.

Tips for Success

• 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.

Summary

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.