Best 6 Pistachio And Coconut Cake Recipes

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Pistachio and coconut cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for any occasion, from birthday parties to family gatherings. With its vibrant green color and nutty flavor, pistachio cake is sure to impress your guests. The combination of pistachios and coconut creates a unique and delightful flavor that is sure to tantalize your taste buds. Whether you are a beginner or an experienced baker, this article will provide you with everything you need to know to create the perfect pistachio and coconut cake.

Check out the recipes below so you can choose the best recipe for yourself!

CRUMB CAKE WITH COCONUT-PISTACHIO TOPPING



Crumb Cake With Coconut-Pistachio Topping image

Called the "new deli" crumb cake at Zingerman's in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut. It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves. The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.

Provided by Melissa Clark

Categories     breakfast, snack, cakes, dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 tablespoon coconut oil
1/3 cup plus 1 tablespoon/50 grams all-purpose flour
5 tablespoons/60 grams Muscovado or other dark brown sugar
1/2 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup/30 grams sweetened flaked coconut
1/2 cup/50 grams coarsely chopped pistachios
1 1/4 cups/250 grams granulated sugar
1/2 cup plus 3 tablespoons/150 grams unsalted butter, at room temperature
2 eggs
1/2 cup plus 2 tablespoons/150 grams sour cream
1 teaspoon vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Steps:

  • Make the topping: In a small skillet, melt together butter and coconut oil. In a medium bowl, whisk together flour, brown sugar, salt, cardamom, ginger, and cloves. Pour in melted butter mixture, and stir with a fork until well mixed and crumbly. (Do not overmix, or it will turn to paste.) Use your fingers to mix in coconut and pistachios.
  • Spread on a rimmed baking sheet and let dry overnight or in the oven (see Note).
  • Make the cake: Heat oven to 325 degrees. Spray a 9-inch round cake pan with nonstick spray.
  • In the bowl of an electric mixer, mix together sugar and butter on medium speed until the color lightens. Mix in eggs, one at a time, until fully incorporated and homogenous. Mix in sour cream and vanilla until light and creamy.
  • In a medium bowl, whisk together flour, baking soda, and salt. Add to creamed butter mixture and mix until smooth.
  • Scrape into prepared cake pan and smooth the top. Evenly distribute topping over cake batter, making sure to put topping along the edge. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 55 to 65 minutes. Cool to room temperature before serving.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 314 milligrams, Sugar 33 grams, TransFat 1 gram

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

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

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.

PISTACHIO COCONUT CHEWS



Pistachio Coconut Chews image

Fans of coconut will enjoy that ingredient in both the top and bottom layers of these nutty, chewy confections. Spiced with cardamom, they have a splash of coconut milk, too. -Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/4 pounds.

Number Of Ingredients 9

8 cups unsweetened finely shredded coconut
3 cups confectioners' sugar
1/2 cup coconut milk
1/3 cup light corn syrup
1/2 cup chopped pistachios
2 teaspoons matcha (green tea powder)
1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
Confectioners' sugar

Steps:

  • In a large bowl, combine the coconut, confectioners' sugar, coconut milk and corn syrup. Press half of the mixture into a greased 9-in. square pan., Add the pistachios, matcha, extract and cardamom to the remaining coconut mixture and press in an even layer over the top. Cover and refrigerate for 2 hours or until firm. Cut into 1-in. squares. Dip bottoms in confectioners' sugar.

Nutrition Facts :

PISTACHIO AND COCONUT COOKIES



Pistachio and Coconut Cookies image

These cookies are soft and have a very wonderful cake-like texture to them.

Provided by Kristina S.

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 25m

Yield 4

Number Of Ingredients 13

½ cup all-purpose flour
¼ cup white sugar
1 tablespoon cornstarch
¼ teaspoon baking powder
1 pinch salt, or more to taste
1 ½ teaspoons coconut oil
3 tablespoons milk
1 tablespoon sour cream
½ teaspoon vanilla extract
¼ cup crushed pistachios
¼ cup shredded unsweetened coconut
1 teaspoon white sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
  • Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
  • Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 31.8 g, Cholesterol 2.5 mg, Fat 10.2 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 5.9 g, Sodium 112.6 mg, Sugar 15.2 g

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

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

Tips:

* To achieve the perfect texture for your cake, make sure to beat the butter and sugar together until light and fluffy. * Use room temperature ingredients to ensure they blend together smoothly. * Fold in the dry ingredients gradually to avoid overmixing, which can result in a tough cake. * For a moist and flavorful cake, use buttermilk instead of regular milk. * Toast the coconut flakes in the oven for a few minutes to enhance their flavor and texture. * When making the pistachio filling, use a food processor to finely chop the pistachios to ensure an even distribution throughout the cake. * To prevent the cake from drying out, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. The flavors will develop and meld together over time, making the cake even more delicious.

Conclusion:

Indulge in the delightful harmony of flavors with this pistachio and coconut cake. From the delicate pistachio filling to the moist and fluffy coconut cake layers, every bite is a journey through a tropical paradise. Whether you're celebrating a special occasion or simply craving a sweet treat, this irresistible cake will tantalize your taste buds and leave you wanting more.

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