Why You’ll Love Coconut Pistachio Pudding Cake Recipe

This Coconut Pistachio Pudding cake offers a perfect balance of flavors and textures. The combination of sweetened shredded coconut in the cake and the pistachio pudding in both the batter and frosting creates a moist and flavorful dessert. The cream cheese-based frosting adds a tangy richness, while the toasted coconut and chopped pistachios provide a delightful crunch. It’s a nostalgic treat with a modern twist, sure to impress your guests.

Ingredients

For the cake:

1 white cake mix (15-17 oz)
1 package (3.4 oz) instant pistachio pudding mix
1 cup lemon-lime soda (like Sprite or 7Up)
3/4 cup coconut oil, melted (or vegetable oil)
3 large eggs
3/4 cup sweetened shredded coconut

For the frosting:

2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 package (3.4 oz) instant pistachio pudding mix
1/2 cup milk
4 oz frozen whipped topping (Cool Whip), thawed

For the toppings:

1/3 cup chopped pistachios
1/2 cup toasted sweetened shredded coconut

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the cake mix, pistachio pudding mix, lemon-lime soda, melted coconut oil, and eggs. Beat on low speed until combined, then increase to medium speed and beat for 2 minutes. Stir in the shredded coconut.
Divide the batter evenly between the prepared pans. The batter will be thick; use a spatula to spread it evenly.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
For the frosting, beat the softened cream cheese until light and fluffy. Add the powdered sugar and pistachio pudding mix, mixing until combined. Gradually add the milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. Fold in the whipped topping.
Place one cake layer on a serving platter. Spread a layer of frosting over the top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Press the toasted coconut into the sides of the cake and sprinkle the chopped pistachios over the top.
Refrigerate the cake until ready to serve.

Servings and Timing

Servings: 16
Prep Time: 35 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 2 hours

Variations

Nut-Free Version: Omit the pistachios in both the cake and toppings for a nut-free dessert.
Coconut-Free Option: Replace the shredded coconut with an equal amount of all-purpose flour for a coconut-free version.
Vegan Adaptation: Use a vegan cake mix, substitute eggs with flax eggs, and replace dairy products with plant-based alternatives.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

FAQs

Can I use a different flavor of pudding mix?

Yes, you can experiment with other flavors like vanilla or chocolate, but it will alter the taste and appearance of the cake.

Is it necessary to toast the coconut?

Toasting the coconut enhances its flavor and adds a crunchy texture, but it’s optional.

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be used, but it may result in a slightly different texture for the frosting.

How can I make the cake more colorful?

Adding a few drops of green food coloring to the batter can intensify the cake’s green hue.

Can I bake this cake in a 9×13-inch pan?

Yes, you can bake the cake in a 9×13-inch pan. Adjust the baking time as needed, and check for doneness with a toothpick.

How do I prevent the cake from sticking to the pans?

Grease and flour the cake pans thoroughly, or line them with parchment paper to ensure easy removal.

Can I make this cake ahead of time?

Yes, the cake can be baked and frosted a day in advance. Store it in the refrigerator until ready to serve.

Is this cake suitable for special occasions?

Absolutely! Its vibrant colors and unique flavor make it perfect for birthdays, holidays, or any celebratory event.

Can I use a different type of oil?

Coconut oil adds a subtle flavor, but you can substitute it with vegetable oil if preferred.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

Conclusion

The Coconut Pistachio Pudding Cake is a delightful dessert that combines the rich flavors of pistachio and coconut in a moist, fluffy cake. Its creamy frosting and crunchy toppings make it a standout treat for any occasion. Whether you’re a fan of retro desserts or looking to try something new, this cake is sure to impress.

Coconut Pistachio Pudding Cake

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Delight in the nostalgic flavors of this Coconut Pistachio Pudding Cake, a modern twist on the classic Watergate Cake. Moist and fluffy, this dessert combines the rich taste of pistachio with the tropical essence of coconut, topped with a creamy pistachio cream cheese frosting. Perfect for spring gatherings or any occasion that calls for a show-stopping dessert.

Author: Emily
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Yield: 16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine cake mix, pistachio pudding mix, lemon-lime soda, melted coconut oil, and eggs. Beat on low speed until combined, then on medium speed for 2 minutes. Stir in shredded coconut.
Divide batter evenly between pans. Spread evenly with an offset spatula (batter is thick).
Bake 22–25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to rack to cool completely.
For frosting, beat cream cheese until fluffy. Add powdered sugar and pistachio pudding mix, mix well. Gradually add milk until spreadable. Fold in whipped topping.
Place one cake layer on serving plate. Spread frosting on top. Add second layer and frost entire cake.
Press toasted coconut into sides; sprinkle chopped pistachios on top. Refrigerate until serving.

Notes

For a more vibrant green color, add a few drops of green food coloring to the batter.
Use room temperature ingredients for best texture.
Can be baked in a 13×9-inch pan; adjust baking time accordingly.