Delightful Coconut and Pistachio Pudding Cake in 5 Easy Steps

Coconut and Pistachio Pudding Cake was the dessert I panic-baked for a spring potluck when I wanted something “pretty” but didn’t have the energy for a three-layer masterpiece. I showed up with this Coconut and Pistachio Pudding Cake in a big old bundt shape, lightly green and covered in coconut, and I swear people circled it like it had gossip to share.

I’m not exaggerating: three different people asked for the recipe, and one of them looked genuinely offended when I admitted it starts with a cake mix. That’s the joy, though, right? You walk in anxious, hoping your dessert won’t be ignored… and you leave with an empty plate and a weird burst of confidence.

If you’ve ever worried your cake will turn out dry, or just… beige and forgettable, I get it. Especially when you’re trying to impress without spending your whole day in the kitchen.

This recipe fixes that. You get a gorgeously moist cake (thanks, pudding mix), big cozy coconut flavor, and an “I totally meant to do this” look—plus swaps, make-ahead tips, and all the little things that keep it foolproof.

Table of Contents

Table of Contents

Quick Overview

• Prep Time: 15 minutes
• Cook / Chill Time: 45–50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12–16 slices
• Difficulty: Beginner-friendly

Why You’ll Love This Coconut and Pistachio Pudding Cake

• Incredibly moist texture thanks to pudding mix. Like, “how is this so tender?” moist. Coconut and Pistachio Pudding Cake is basically dry-cake insurance.
• That natural pistachio-green color plus a snowy coconut topping makes it look fancy with almost no effort. It photographs like a dream.
• Simple pantry ingredients, and you can swap things around for gluten-free or dairy-free needs without ruining the vibe.
• Make-ahead friendly. This Coconut and Pistachio Pudding Cake bakes well, freezes well, and doesn’t punish you for being busy.
• The flavor is different in the best way—nutty pistachio, sweet coconut, buttery cake—without being fussy.

If you’re building a little “easy but impressive” collection, you might also like these easy bundt cake recipes. And beginner baking tips.

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Ingredients for Coconut and Pistachio Pudding Cake

Here’s what you’ll need. I’m listing a bundt version (my favorite), but you can absolutely bake it in a 9×13 pan—more on that in the notes.

For the cake:

• 1 box white or yellow cake mix (15.25 oz / 432 g)
• 1 box instant pistachio pudding mix (3.4 oz / 96 g)
• Note: “instant” matters here. Cook-and-serve is a different creature.
• Brand note: Jell-O is the common one and works perfectly.
• If your store doesn’t stock it, check the baking aisle near gelatin and pudding, or order online.
• 4 large eggs (about 200 g without shells), room temperature
• 1/2 cup vegetable oil (120 ml)
• 1 cup whole milk (240 ml), room temperature
• 1 teaspoon vanilla extract (5 ml)
• 1/2 cup sweetened shredded coconut (40–45 g), plus more for topping if you want

For the glaze/topping (simple and pretty):

• 1 cup powdered sugar (120 g)
• 2–3 tablespoons milk (30–45 ml) or coconut milk
• 1/2 teaspoon vanilla extract (2–3 ml)
• Pinch of salt (optional, but it helps)
• 1/3 to 1/2 cup sweetened shredded coconut (25–40 g), for sprinkling
• 1/3 cup pistachios, chopped (40–50 g), optional but very cute

Quick note before you start: room-temp eggs and milk aren’t chef nonsense. They just mix in smoother, which gives your Coconut and Pistachio Pudding Cake a softer crumb and fewer weird dense spots.

Bundt vs 9×13:

• Bundt pan (10–12 cup): bakes 45–50 minutes.
• 9×13 pan: start checking at 30–35 minutes.

Ingredient Substitutions & Variations

Here’s where we make this Coconut and Pistachio Pudding Cake work for real life, not fantasy life.

Gluten-free:

• Use a gluten-free 1:1 cake mix (most major brands have one).
• Make sure your pudding mix is gluten-free too (some brands are, some aren’t—check labels).

Dairy-free:

• Use an unsweetened non-dairy milk (almond, oat, soy all work).
• For extra richness, canned coconut milk is lovely here. It makes Coconut and Pistachio Pudding Cake even more coconutty.

Egg swaps:

• I’ll be honest: eggs help with structure in a cake-mix bundt.
• If you need egg-free, try a commercial egg replacer designed for baking. The texture will be a little softer, but still tasty.

Oil options:

• Vegetable oil keeps things neutral and moist.
• Melted coconut oil works too (same amount), but it can firm up when cold. If your cake chills, it may feel slightly denser until it comes back to room temp.

Coconut options:

• Sweetened shredded coconut gives that classic bakery sweetness and a nice chewy sprinkle.
• Unsweetened coconut works if you prefer less sweet—just know the topping won’t taste like “coconut candy,” more like “toasted coconut whisper.”

Flavor add-ons (pick one, don’t turn it into a science project):

• 1/2 teaspoon almond extract (in addition to vanilla) makes pistachio flavor pop.
• A handful of white chocolate chips (about 3/4 cup / 130 g) turns it into a full-on party cake.
• A little citrus zest (lemon or orange) can brighten the whole thing.

Pan style:

• Bundt is the drama queen version.
• Sheet cake is the potluck workhorse version.
  Either way, it’s still Coconut and Pistachio Pudding Cake, and it still disappears fast.

How to Make Coconut and Pistachio Pudding Cake

And listen, this part is blessedly simple. You don’t need fancy techniques. You just need to not overthink it.

1. Prep your pan and oven

Preheat the oven to 350°F (175°C). Grease your bundt pan really well, getting into every ridge. I use baking spray with flour, or butter + a dusting of flour. This is not the moment for “it’ll probably be fine.”

2. Mix the batter

In a large bowl, whisk together the cake mix and instant pistachio pudding mix until evenly combined. Add eggs, oil, milk, and vanilla. Mix until smooth—about 1–2 minutes. Fold in the shredded coconut.
You’re aiming for a thick, smooth batter without dry pockets.

3. Bake

Pour into the prepared pan and smooth the top. Bake 45–50 minutes for a bundt, or until a toothpick comes out clean (a few moist crumbs are fine).
If you’re using a 9×13 pan, start checking at 30–35 minutes.

4. Cool (the unglamorous but important part)

Let the cake cool in the pan for 10–15 minutes. Then invert onto a rack or plate and let it cool completely before glazing. If you glaze too soon, it’ll melt and run off like it’s late for a meeting.

5. Glaze and finish

Whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt. Add more milk a tiny splash at a time until it’s pourable but not watery. Drizzle over the cake. Sprinkle with coconut and chopped pistachios while the glaze is still wet so everything sticks.

That’s it. Coconut and Pistachio Pudding Cake, looking like you tried way harder than you did.

Pro Tips & Common Mistakes

One thing I’ve learned: the “easy” cakes are only easy if you avoid the few classic traps.

– Grease the pan like you mean it.
Bundt pans are petty. They will cling to one ungreased ridge out of spite. I use baking spray with flour and don’t skip it.

– Don’t overmix.
Yes, it’s a cake mix, but you can still beat it into rubber territory. Mix just until smooth.

– Let the cake cool before glazing.
Warm cake + glaze = puddle. A delicious puddle, but still.

– Want extra moisture? Add sour cream.
You can add 1/2 cup sour cream (120 g) and reduce milk by 1/4 cup (60 ml). It makes Coconut and Pistachio Pudding Cake slightly denser in a good way.

– Toast the coconut for grown-up flavor.
Spread coconut on a sheet pan, toast at 325°F (165°C) for 5–8 minutes, stirring once. Watch it closely—it goes from “pale” to “burnt” fast.

– The green color varies, and that’s normal.
Different pudding mixes have different levels of “I’m a green cake!” energy. If you want it brighter, you can add a tiny drop of green food coloring. I usually don’t bother.

– Don’t skip the salt in the glaze (even if it’s just a pinch).
It keeps the sweetness from feeling flat.

Storage, Make-Ahead & Freezing

Coconut and Pistachio Pudding Cake stores like a champ, which is part of why I make it when life is chaotic.

• Room temperature: Store covered for up to 2 days. If your kitchen runs warm, move it to the fridge after day one.
• Refrigerator: Cover tightly and store up to 5 days. Let slices come to room temp for the softest texture.
• Freezing: Wrap individual slices (or the whole unglazed cake) in plastic wrap, then foil, and freeze up to 2–3 months. Thaw overnight in the fridge or a few hours on the counter.

Make-ahead tip:
– Bake the cake a day early, wrap it well once fully cool, then glaze and top it the day you serve. The crumb actually gets even nicer overnight.

For general food storage safety timing (especially if you’re serving a crowd), the USDA cold storage chart is handy.

Serving Suggestions

The best part? You can serve Coconut and Pistachio Pudding Cake in a bunch of different “moods,” depending on what kind of day you’re having.

• Simple and classic: a thick slice with coffee or tea. Cozy, no notes.
• With whipped cream: lightly sweetened whipped cream plus extra chopped pistachios feels fancy-fast.
• With fruit: berries (especially raspberries) cut the sweetness and look gorgeous against the green.
• With ice cream: vanilla or coconut ice cream turns it into a full dessert-plate situation.
• For brunch: serve smaller slices and call it “pistachio bread.” People will nod like that makes sense.

If you’re on a coconut kick, save this page of coconut dessert ideas for later. And if pistachio is your thing, you’ll probably enjoy pistachio recipes like cookies, bars, and like this Coconut Quinoa Breakfast Cookies.

FAQs about Coconut and Pistachio Pudding Cake

[H3] Can I make Coconut and Pistachio Pudding Cake in a 9×13 pan instead of a bundt?
Yes. It’s actually even easier to serve for a crowd. Bake at 350°F (175°C) and start checking around 30–35 minutes. Let it cool, then glaze and sprinkle coconut over the top like snow.

[H3] Do I need to add extra pistachios, or is the pudding mix enough?
The pudding mix is enough for flavor, especially if you’re using vanilla plus a pinch of salt in the glaze. Chopped pistachios are more about texture and looks. But they do make Coconut and Pistachio Pudding Cake feel a little more “special occasion.”

[H3] What if I can’t find pistachio pudding mix?
If pistachio pudding mix is impossible to find, you can still make a coconut pudding cake with vanilla pudding mix and add 1/2 to 1 teaspoon almond extract. It won’t be exactly Coconut and Pistachio Pudding Cake, but it’ll scratch the same cozy itch.

[H3] Why did my cake stick to the bundt pan?
Usually it’s one of three things: not enough grease in the grooves, you waited too long to turn it out, or the pan has a lot of wear. Cool it 10–15 minutes (not an hour), then flip. And next time, go heavier on the grease. Bundt pans don’t reward optimism.

[H3] Can I toast the coconut on top?
Absolutely, and it’s delicious. Toast it separately first, then sprinkle on the glazed cake. If you toast it on the cake in the oven, you risk drying out the top before the center is done (and then everyone’s sad).

[H3] Is this cake super sweet?
It’s dessert-sweet, but not toothache-sweet. If you want it less sweet, use unsweetened coconut and go lighter on the glaze (or do a thin drizzle instead of a full coat). Coconut and Pistachio Pudding Cake is pretty forgiving like that.

Final Thoughts – Coconut and Pistachio Pudding Cake

If you need a dessert that looks like you planned ahead, tastes like a bakery treat, and still lets you keep your Saturday mostly intact, Coconut and Pistachio Pudding Cake is the move. It’s moist, a little nostalgic, and weirdly confidence-boosting when people start asking questions like you’ve been hiding culinary secrets.

Bake it for a potluck, a spring brunch, or just because you want something cozy in the fridge to slice “for later.” And if you make Coconut and Pistachio Pudding Cake, tell me how you topped it—extra coconut, extra pistachios, whipped cream… or you went full chaos with ice cream.

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