Description
A warm and unfussy dessert that combines coconut, pistachios, and a creamy glaze, perfect for unexpected guests or special occasions.
Ingredients
Scale
- 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)
- 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) and grease and flour a bundt pan or 9×13-inch baking dish.
- Mix the white cake mix and pistachio pudding mix in a large bowl.
- Add eggs, water, and vegetable oil to the dry ingredients and mix until well combined, about 2–3 minutes with an electric mixer.
- Stir in the shredded coconut and chopped pistachios. If using almond extract, add it now.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze by mixing powdered sugar, coconut milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
- Sprinkle with toasted coconut flakes and chopped pistachios for garnish.
Notes
Best served with plain yogurt, whipped cream, or fresh berries. Can be made ahead and stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg