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Moist Coconut Pistachio Pudding Cake

A square slice of coconut and pistachio pudding cake topped with white frosting, chopped pistachios, and toasted coconut flakes.
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A simple, moist cake using pistachio pudding mix, topped with creamy frosting and toasted coconut for a retro dessert.

Ingredients

Scale
  • 1 box (15.25 oz) white or yellow cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 4 large eggs
  • 1 cup cold water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut, plus extra for topping
  • 1 cup creamy vanilla frosting
  • 1/2 cup chopped pistachios for topping

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan or a Bundt pan.
  2. In a large bowl, combine the dry cake mix and the dry pistachio pudding mix. Whisk them together well.
  3. Add the eggs, cold water, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth.
  4. Gently fold in 1 cup of the flaked coconut into the batter by hand.
  5. Pour the batter evenly into your prepared pan.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes.
  8. Invert the cake onto the wire rack and let it cool completely.
  9. Once cool, spread the vanilla frosting evenly over the top of the cake.
  10. Sprinkle the reserved flaked coconut and the chopped pistachios over the frosting.
  11. Slice and serve this potluck dessert recipe.

Notes

  • For a richer coconut flavor, substitute the water in the batter with an equal amount of canned coconut milk.
  • To toast the extra coconut, spread it on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • This recipe works well as a retro pistachio cake with coconut or a Watergate cake style dessert.

Nutrition

Find it online: https://fooddexterity.com/coconut-and-pistachio-pudding-cake/