Pistachio Coconut Cake Recipes

CHERRY, PISTACHIO & COCONUT CAKE

Cherry, Pistachio & Coconut Cake image

Provided by Itamar Srulovich

Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes a 9 in/24cm diameter ring cake

Number Of Ingredients 12

Ingredients

1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping
1/3 cup/90g light brown sugar
1 1/4 cup/180g ground almonds
1/4 cup/30g ground pistachios
1/2 cup/45g desiccated coconut
1/3 cup plus 1 tbsp/50g self-rising flour (preferably Gold Medal brand)
A pinch of salt
1 1/4 tsp ground mahleb
10 tbsp/150g butter, melted
3 large eggs
2 cups/300g cherries
Scant 1/2 cup/50g roughly chopped pistachios, for the topping

Steps:

Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.

PISTACHIO AND COCONUT CAKE

Pistachio and Coconut Cake image

This coconut cake is good any time of the year, but the color is perfect for St. Patrick's Day. The secret is adding instant pistachio pudding mix into the cake mix and the frosting. -Dora May Meredith, Rockford, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1 white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
1 cup lemon-lime soda
3/4 cup canola oil
3 large eggs
1/2 cup flaked coconut
1/2 cup toasted shelled pistachios, chopped
FROSTING:
1-1/4 cups cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
TOPPINGS:
1/4 cup flaked coconut, toasted
1/4 cup toasted shelled pistachios, chopped

Steps:

Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios., Pour into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack., For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving.

Nutrition Facts : Calories 380 calories, Fat 21g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 431mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT PISTACHIO COOKIES

Coconut Pistachio Cookies image

I altered my mom's famous chocolate chip cookie recipe to accommodate two of my favorite flavors, coconut and pistachio. These crunchy-on-the-outside, chewy-on-the-inside cookies have been a huge hit ever since and one of my favorite to make. Hope you enjoy!

Provided by Ashley Bohacz

Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes

Time 28m

Yield 24

Number Of Ingredients 12

Ingredients

⅓ cup shortening
3 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pistachios, or more to taste
½ cup coconut flakes, or more to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract in a large bowl; beat with an electric mixer until smooth.
Sift flour, baking soda, and salt together in a bowl. Beat slowly into the shortening mixture until thoroughly combined. Mix pistachios and coconut flakes into the dough using a large spoon or your hands until evenly distributed.
Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 6.2 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 80.4 mg, Sugar 9.4 g

PISTACHIO COCONUT CAKE

Pistachio Coconut Cake image

White cake mix is dressed up with pistachio pudding mix, pecans and coconut. This cake is topped off with a rich and creamy pistachio-flavored frosting.-Arlene Bontager, Haven, Kansas

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 13

Ingredients

1 package white cake mix (regular size)
3/4 cup canola oil
3 eggs
1 cup lemon-lime or club soda
1 package (3/4 ounce) instant pistachio pudding mix
1 cup chopped pecans
1/2 cup sweetened shredded coconut
ICING:
1-1/2 cups milk
2 envelopes whipped topping mix (Dream Whip)
1 package (3/4 ounce) instant pistachio pudding mix
3/4 cup chopped pecans
1/2 cup sweetened shredded coconut

Steps:

In a large bowl, combine the dry cake mix, oil, eggs, soda and dry pudding mix and mix well. Stir in pecans and coconut. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For icing, combine the milk, topping mix and dry pudding mix in another large bowl; beat until thickened, about 4 minutes. Spread over cake. Sprinkle with pecans and coconut. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 29g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 301mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

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