I make this cake when I need a quick dessert for a weeknight. I like recipes that use a box mix and a few extra items from the pantry. Coconut and Pistachio Pudding Cake Recipe fit my needs well. It gives me an easy sweet that still looks nice.
I bake it when friends stop by or when I need a simple dessert for dinner. The cake cools fast and I can add a glaze in minutes. I keep the extras on hand so I can make the cake any night.
This recipe blends white cake mix with instant pistachio pudding. The result is a moist cake with a light pistachio taste and a hint of coconut. People often make it for family dinners, potlucks, or a casual weekend treat. It works as a simple dessert after a heavy meal. If you like easy cake ideas, try a similar recipe like cookies and cream cake recipe for another quick option.
Why make this recipe
This cake is fast and low work. You use a box mix and one instant pudding box. The batter comes together in minutes. It bakes in under an hour. The flavors suit many tastes: sweet cake, mild pistachio, and coconut texture. You can change garnish or glaze to match seasons. It also feeds a small crowd without much fuss. The recipe fits into a busy week and still feels like a special dessert.
How to make this recipe
You mix the dry mixes, add eggs, water, and oil, then fold in nuts and coconut. The batter goes into a pan and you bake until done. Cooling makes the cake firm enough to glaze. In this Coconut and Pistachio Pudding Cake Recipe the glaze brings extra moisture and shine. If you want a nut twist, try pairing it with a similar fruit and nut cake like creamy cherry pistachio cheesecake for a party menu idea.
Ingredients
1 box white cake mix. It is the base and makes the cake light.
1 box (3.4 oz) instant pistachio pudding mix. This adds pistachio taste and moisture.
4 large eggs, 1 cup water, 1/2 cup vegetable oil. These wet items make the batter smooth and help it rise.
1/2 cup shredded sweetened coconut and 1/2 cup chopped pistachios. They give texture and real coconut/pistachio flavor.
1/2 tsp almond extract (optional) for a mild nut boost.
For the glaze: 1 cup powdered sugar, 2 tbsp coconut milk (or regular milk), 1/2 tsp vanilla extract. These make a sweet thin glaze.
For topping: 1/4 cup toasted coconut flakes and 2 tbsp finely chopped pistachios for color and crunch.
Directions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-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: Preheating helps the cake rise evenly. Letting the cake cool first keeps the glaze from sinking in too much. Toasting the coconut boosts the taste and adds crunch.
How to serve this recipe
Slice the cake and place on small plates. It works warm or at room temperature. Add a scoop of vanilla ice cream for a simple treat. You can also top with fresh fruit like sliced berries for color. Serve it at a casual meal, a small party, or as a weekend dessert. Use a sharp knife to make clean slices, and wipe the knife between cuts for neat pieces.
How to store this recipe
Keep the cake covered at room temperature for 1–2 days. For longer storage, put it in the fridge in an airtight container. It will stay fresh for about 4–5 days in the fridge. To freeze, wrap slices in plastic and place in a freezer bag for up to 2 months. Thaw in the fridge or at room temperature before serving. Store the glaze and nuts separate if you want a crisper topping later.
Tips to make this recipe
Measure the dry mix straight from the box. Do not overmix once you add the coconut and nuts. Stir by hand a bit at the end if needed. If you like more nut flavor, add an extra 1/4 cup chopped pistachios. For less sweetness, cut the glaze in half. A small tip: warm the coconut milk slightly before mixing the glaze so it blends smooth. If you want more coconut notes, try the idea behind a coconut pudding. Also, a final caution: check the cake at 40 minutes to avoid a dry result when oven times vary. Mentioning Coconut and Pistachio Pudding Cake Recipe to guests helps them know the main flavors.
Variation
Swap the white cake mix for yellow or butter cake for a richer taste. Use vanilla pudding if you prefer less pistachio flavor. Add 1/4 cup of shredded white chocolate for a sweeter note. Replace chopped pistachios with toasted almonds for a different crunch. You can also make cupcakes with the same batter; bake for 18–22 minutes. Some swaps change the nut profile more than the texture, so adjust garnish to match the swaps.
FAQs
Q: Can I use milk instead of water?
A: Yes. Use milk for a richer cake. It adds a bit more flavor.
Q: Do I have to add almond extract?
A: No. It is optional. It gives a mild nut boost if you like it.
Q: Can I skip the pistachios?
A: You can, but the cake will lose some texture and its pistachio note.
Q: How do I make the glaze thicker?
A: Add a little more powdered sugar, a teaspoon at a time.
Q: Is this cake good the next day?
A: Yes. It keeps flavor and moisture if stored right.
Conclusion
This cake is a practical go-to for busy nights and small gatherings. It uses simple pantry items and gives a fresh nut and coconut taste without much work. For a similar classic take and more ideas, see Pistachio Pudding Cake or Watergate Cake – Taste and Tell Blog which shows another version and tips. For a bundt-style idea and extra photos, check Coconut Pistachio Bundt Cake – The Gold Lining Girl for more ways to present the cake.
Print
Coconut and Pistachio Pudding Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy dessert made with white cake mix and pistachio pudding, featuring a moist cake with coconut and pistachio flavors.
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 glaze: 1 cup powdered sugar
- 2 tbsp coconut milk (or regular milk)
- 1/2 tsp vanilla extract
- For topping: 1/4 cup toasted coconut flakes
- 2 tbsp finely chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-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
Keep the cake covered at room temperature for 1–2 days. For longer storage, put it in the fridge in an airtight container. To freeze, wrap slices in plastic and place in a freezer bag for up to 2 months. Check the cake at 40 minutes to avoid a dry result when oven times vary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
