Name: Delightful Coconut and Pistachio Pudding Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: FOR THE CAKE (BUNDT OR 9×13); 1 box white or yellow cake mix (15.25 oz / 432 g); 1 box instant pistachio pudding mix (3.4 oz / 96 g); 4 large eggs, 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); FOR THE GLAZE + TOPPING; 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); 1/3 to 1/2 cup sweetened shredded coconut (25–40 g), for sprinkling; 1/3 cup pistachios, chopped (40–50 g), optional

Description

This Coconut and Pistachio Pudding Cake is the easiest “looks fancy” dessert: cake mix + instant pistachio pudding for a super moist crumb, coconut flavor, and a pretty glaze with a snowy coconut topping. Perfect for spring potlucks, brunch, or make-ahead baking.

Ingredients

Scale

FOR THE CAKE (BUNDT OR 9×13)

1 box white or yellow cake mix (15.25 oz / 432 g)

1 box instant pistachio pudding mix (3.4 oz / 96 g)

4 large eggs, 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)

FOR THE GLAZE + TOPPING

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)

1/3 to 1/2 cup sweetened shredded coconut (25–40 g), for sprinkling

1/3 cup pistachios, chopped (40–50 g), optional

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 10–12 cup bundt pan very well (baking spray with flour works great).

2. In a large bowl, whisk together the cake mix and instant pistachio pudding mix until evenly combined.

3. Add eggs, oil, milk, and vanilla. Mix until smooth (about 1–2 minutes). Do not overmix.

4. Fold in the shredded coconut.

5. Pour batter into the prepared pan and smooth the top.

6. Bake 45–50 minutes for a bundt cake, or until a toothpick comes out clean (a few moist crumbs are fine).

7. Let the cake cool in the pan for 10–15 minutes, then invert onto a rack/plate and cool completely.

8. Make the glaze: whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt. Add more milk a splash at a time until pourable but not watery.

9. Drizzle glaze over the cooled cake.

10. Sprinkle with shredded coconut and chopped pistachios while the glaze is still wet so it sticks.

11. Slice and serve. (For 9×13: bake at 350°F and start checking at 30–35 minutes.)

Notes

BUNDT VS 9×13: Bundt (10–12 cup) bakes 45–50 minutes. 9×13 pan bakes ~30–35 minutes—start checking early.

INSTANT PUDDING ONLY: Use instant pistachio pudding mix (cook-and-serve won’t behave the same).

EXTRA MOIST OPTION: Add 1/2 cup sour cream (120 g) and reduce milk by 1/4 cup (60 ml).

COCONUT TIP: Toast coconut at 325°F (165°C) for 5–8 minutes, stirring once (watch closely).

MAKE-AHEAD: Bake 1 day ahead, wrap well once fully cool, then glaze/top the day you serve.

STORAGE: Cover at room temp up to 2 days (fridge after day 1 if warm). Refrigerate up to 5 days.

FREEZE: Freeze unglazed cake or slices wrapped well for 2–3 months. Thaw overnight in fridge or a few hours at room temp.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28g
Sodium: 320mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg