Coconut Pistachio Bundt Cake
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!
Servings 8 -10 servings
Ingredients
For coconut pistachio cake:
- 1 box French vanilla cake mix
- 4 eggs
- 1 c. sour cream reduced-fat is fine
- 1/4 c. vegetable oil
- 1 - 3 oz. box instant pistachio pudding mix
- 1 c. white chocolate chips
- 1/2 c. shredded coconut
For coconut glaze:
- 3 tbsp. butter melted
- 1 tsp. coconut extract
- 1 tsp. vanilla extract
- 2-3 tbsp. whole milk
- 2 - 3 c. powdered sugar
- 1/2 c. toasted coconut for garnish
Instructions
For coconut pistachio cake:
- 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.
For coconut glaze:
- 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.