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–+ servings

Coconut and Pistachio Pudding Cake

A moist and flavorful pudding cake infused with coconut and topped with crunchy pistachios.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: Fusion
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

Prepare the Batter
  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the coconut milk and eggs, then mix into the dry ingredients until just combined.
  4. Fold in the shredded coconut and chopped pistachios.
Bake the Cake
  1. Pour the batter into the prepared baking dish.
  2. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Garnish and Serve
  1. Let the cake cool for 10 minutes, then garnish with chopped pistachios and toasted coconut flakes.
  2. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 10gFiber: 2gSugar: 18g

Notes

This cake can be served with whipped cream or a scoop of vanilla ice cream for added indulgence.

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