Include in Print View:

Pistachio Coconut Cake

Pistachio Coconut Cake recipe image
This Pistachio Coconut Cake is a delightful fusion of nutty and tropical flavors, perfect for celebrations or afternoon tea. The cake boasts a tender, moist crumb enriched by vegetable oil and the subtle tang of lemon-lime soda. Folded generously with chopped pecans (or pistachios) and sweetened coconut flakes, each bite offers a satisfying textural contrast. The addition of instant pudding mix ensures an incredibly soft interior that stays fresh for days. It is a crowd-pleasing dessert that looks impressive yet remains simple to assemble. Serve it plain or with a light glaze for a stunning finish that brings a touch of elegance to any table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 15
Calories: 27.6
Dietary: Vegetarian
Description
This Pistachio Coconut Cake is a delightful fusion of nutty and tropical flavors, perfect for celebrations or afternoon tea. The cake boasts a tender, moist crumb enriched by vegetable oil and the subtle tang of lemon-lime soda. Folded generously with chopped pecans (or pistachios) and sweetened coconut flakes, each bite offers a satisfying textural contrast. The addition of instant pudding mix ensures an incredibly soft interior that stays fresh for days. It is a crowd-pleasing dessert that looks impressive yet remains simple to assemble. Serve it plain or with a light glaze for a stunning finish that brings a touch of elegance to any table.
Ingredients
  • 1 package White cake mix -- 14 1/2 oz
  • 1 package Instant pudding mix (vanilla or pistachio flavor)
  • 3/4 cup Vegetable oil
  • 3.4 oz Pistachios (or pecans), chopped
  • 3 whole Eggs
  • 1 cup Lemon-lime soda or club soda
  • 1/2 cup Coconut flakes
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans or one Bundt pan.
  2. 2
    In a large mixing bowl, combine the white cake mix and instant pudding mix.
  3. 3
    Add the vegetable oil, eggs, and lemon-lime soda to the dry ingredients.
  4. 4
    Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well-blended.
  5. 5
    Fold in the chopped pistachios (or pecans) and coconut flakes using a spatula until evenly distributed.
  6. 6
    Divide the batter evenly among the prepared pans.
  7. 7
    Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean.
  8. 8
    Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting or serving.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 27.6kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Nut Substitution: While the title suggests pistachios, chopped pecans or walnuts work beautifully here for a different nutty flavor profile.

Soda Choice: Lemon-lime soda adds a bright, zesty flavor. If unavailable, club soda works but will result in a milder taste.

Storage: Store covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Bring to room temperature before serving for best texture.

Freezing: This cake freezes well. Wrap cooled layers tightly in plastic wrap and foil for up to 3 months.

Keywords: cake, coconut, pistachio, dessert, baking, pudding mix, pecans, moist, lemon-lime, flakes, celebration, easy, homemade, nutty, tropical
Read it online: https://www.chefs-mate.com/recipe/pistachio-coconut-cake/