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Coconut and Pistachio Pudding Cake Recipe

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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices

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
 

  • Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9x13-inch baking dish.
  • In a large bowl, mix the white cake mix and pistachio pudding mix.
  • Add eggs, water, and vegetable oil to the dry ingredients. Mix until well combined, about 2–3 minutes with an electric mixer.
  • Stir in shredded coconut and chopped pistachios. If using almond extract, add it in as well.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • While the cake is cooling, prepare the glaze by mixing powdered sugar, coconut milk, and vanilla extract until smooth.
  • Once the cake is cool, drizzle the glaze over the top.
  • 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 9x13" pan works great too.
  • Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.