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–+ servings

Coconut and Pistachio Pudding Cake

A delightful and moist pudding cake infused with coconut and topped with crunchy pistachios.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Fusion
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1 cup coconut milk full-fat for richness
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup pistachios chopped
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
Topping Ingredients
  • 1/4 cup pistachios for garnish
  • 1/4 cup toasted coconut flakes for garnish

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Line the bottom with parchment paper for easy removal.
Mix the Batter
  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the coconut milk, eggs, and vanilla extract.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  4. Fold in the shredded coconut and chopped pistachios.
Bake the Cake
  1. Pour the batter into the prepared cake pan.
  2. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  2. Once cooled, garnish with additional chopped pistachios and toasted coconut flakes.
  3. Slice and serve at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 10gFiber: 2gSugar: 18g

Notes

This cake can be served warm or chilled and pairs well with whipped cream.

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