Prepare to embark on a mouthwatering journey that will transport your taste buds to a paradise of flavor! This Coconut Pistachio Pudding Cake is not just a dessert – it's an experience that combines the rich, creamy texture of coconut with the nutty crunch of pistachios in a dessert that's guaranteed to make your guests swoon. Whether you're looking to impress at a dinner party or treat yourself to a luxurious homemade delight, this recipe promises to be your new obsession that bridges the gap between cake and pudding in the most delectable way possible!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 10 servings
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup pistachios, chopped
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with butter and line the bottom with parchment paper.
- In a large mixing bowl, combine the shredded coconut, chopped pistachios, all-purpose flour, granulated sugar, baking powder, and salt. Mix well to ensure even distribution of ingredients.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and coconut milk until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold the batter until just combined, being careful not to overmix. The batter should be smooth with a slightly thick consistency.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Sprinkle additional chopped pistachios on top for extra crunch and decoration.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully remove from the pan and transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a coconut glaze before serving. Best served slightly warm or at room temperature.
- Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature before serving.
Tips
- Room Temperature Ingredients: Ensure eggs and coconut milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a tough, dense cake.
- Toasting Tip: Lightly toast the coconut and pistachios before adding them to the batter to enhance their natural flavors.
- Pan Preparation: Use parchment paper and grease the pan thoroughly to ensure easy cake removal.
- Moisture Check: The toothpick test is crucial - a few moist crumbs are perfect, but no wet batter should remain.
- Cooling is Key: Allow the cake to cool in the pan for 10-15 minutes before transferring to prevent breaking.
- Storage Hack: For maximum moisture, store the cake in an airtight container and bring to room temperature before serving.
- Serving Suggestion: For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 110mg
