This Coconut Pistachio Bundt Cake is unbelievably moist and tender! You’ll fall in love with this flavor combination. Pistachio and coconut together are indescribably awesome! This Coconut Pistachio Bundt Cake is simple to make, but very elegant!
I always love the arrival of the weekend (who doesn’t?), but I’ve been looking forward to this weekend more than usual. I’m telling you, I’m still trying to catch up on sleep and adjust back to east coast time from vacation out west, and we’ve been back for a week now.
Everything gets so much harder when you get old! Lol. That’s what I’m blaming this on – age. I can’t wait to sleep in tomorrow and I don’t plan to get out of bed before noon, even if I’m awake! And I can’t wait to just generally relax. It’s going to be fabulous.
What are your plans for the weekend and the 4th? Oh, and perhaps more importantly, what about brunch?? This Bacon Spinach & Mushroom Quiche Pie has been going viral lately, so maybe add that to your weekend breakfast plans. 🙂 Along with that suggestion, I recommend these Peanut Butter Chocolate Chip Pancakes… people go nuts over those, or Blueberry Zucchini Bread Pancakes… they’re awesome.
Otherwise, let me introduce you to my latest favorite dessert, this Coconut Pistachio Bundt Cake. Favorite, favorite. I’m head over heels for this Coconut Pistachio Bundt Cake cake in a way that I haven’t felt in a long time. For a cake, that is. It is even more wonderful than I hoped it would be, and exceeded my expectations on the barometer of deliciousness.
For starters, this Coconut Pistachio Bundt Cake is incredibly tender and moist. There’s something about spiking cake mix with pudding mix, and then doctoring it up a bit with sour cream and oil that lends to a super moist cake. It’s a bit denser than traditional cake, and isn’t as light and airy, and that’s just how a perfect bundt cake should be. This basic recipe makes a perfect bundt cake, and that’s why I’ve stuck to it for most of my other bundt cakes (see 25 Easy Bundt Cake Recipes).
I added white chocolate chips, shredded coconut, and pistachio pudding mix to the cake batter, and those three things contributed fantastic flavor. The coconut adds depth to the texture, and it also seems to add extra moisture to baked goods, I’ve noticed. The pistachio pudding mix gives a great boost of pistachio flavor, of course. And white chocolate chips get all melty and gooey inside, and make this cake extra rich and sweet.
I topped this Coconut Pistachio Bundt Cake with a simple coconut glaze, and a smattering of toasted coconut. The combo of pistachio and coconut is indescribably wonderful, and this cake is the latest object of my affection. I made it a few times, and froze a lot of individual slices, so I just take them out of the freezer one at a time, and I feel like I can have this cake on demand.
You can have this Coconut Pistachio Bundt Cake whenever you want anyway because it’s honestly a very simple recipe to throw together! I could definitely see it being really nice for bridal showers, as a brunch dessert, or next year for Easter or Mother’s Day.
If you’re into pistachio things, I have a bunch of other pistachio recipes on the blog, and many of them are actually some of my most popular recipes. Of course, I have to mention my Grandma’s Pistachio Bread. It’s well-loved by readers, and it’s easy and wonderful. These Pistachio Sugar Cookie Bars with Cream Cheese Frosting are also really popular and well-reviewed! One of my personal favorites is this Amaretto Pistachio Cheesecake because those flavors are meant for each other, and are to-die-for in a creamy cheesecake. There’s my short-list of favorite pistachio recipes for you!
Enjoy the weekend!!
- 1 box French vanilla cake mix
- 4 eggs
- 1 c. sour cream (reduced-fat is fine)
- ¼ c. vegetable oil
- 1 - 3 oz. box instant pistachio pudding mix
- 1 c. white chocolate chips
- ½ c. shredded coconut
- 3 tbsp. butter, melted
- 1 tsp. coconut extract
- 1 tsp. vanilla extract
- 2-3 tbsp. whole milk
- 2 - 3 c. powdered sugar
- ½ c. toasted coconut, for garnish
- In a large bowl, stir together cake mix, eggs, sour cream, oil, and pudding mix. Mixture will be thick.
- Fold in white chocolate chips and coconut.
- Spread batter into a greased bundt cake pan.
- Bake at 350 degrees for 40-45 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
- Cool for 10-15 minutes before inverting onto a serving platter. Do not cool completely in pan - cake will stick.
- In a medium bowl, whisk together butter, coconut extract, vanilla, milk, and 2 cups powdered sugar, adding more powdered sugar as needed to achieve desired consistency.
- Drizzle over cooled cake.
- Sprinkle with toasted coconut.
- Cut and serve.
You may also like these easy bundt cake recipes!