Coconut Pistachio Pudding Cake
This delightful Coconut Pistachio Pudding Cake combines creamy coconut and crunchy pistachios for a unique dessert that is easy to prepare and perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup coconut milk Can substitute with almond or soy milk for lactose-free option
- 2 large eggs Can substitute with flax eggs for a vegan option
- ½ cup sugar
- ½ teaspoon vanilla extract
Add-ins
- ¼ cup pistachios, chopped Can toast lightly for added flavor
- ¼ cup unsweetened shredded coconut
Instructions
Preparation
- Gather all ingredients and measure accordingly.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking powder, and salt.
- In another bowl, whisk together the eggs and sugar until lightly frothy.
- Add coconut milk and vanilla extract to the egg mixture and combine.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped pistachios and shredded coconut.
Baking
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Best served with whipped cream or ice cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.