Best 3 Pistachio And Coconut Cake Recipes

CHERRY, PISTACHIO & COCONUT CAKE

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.

CRUMB CAKE WITH COCONUT-PISTACHIO TOPPING

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.

HOLIDAY PISTACHIO AND COCONUT PUDDING CAKE

Steps:

• Shred the coconut flakes finer by putting them in a Cuisinart for a couple of minutes. Melt the coconut oil. The coconut oil comes in a jar and can be found near the other oils in the grocery store. Just scoop out the amount you need into a microwave safe bowl, and then microwave it for a minute or so to melt it.
• Mix the cake mix, soda, eggs, pudding mix, melted coconut oil and finely shredded coconut in a mixer on low speed until combined. Mix an additional 3 minutes on medium speed.
• Oil the bottom and sides of two standard round cake pans. Divide the thick cake batter evenly between the two, smoothing out the batter on top. Bake at 350 degrees for 20-25 minutes until a toothpick inserted comes out clean.
• After the cakes have been out of the oven for 15 minutes, remove them from the pans and let them cool on cooling racks.
• While the cakes are cooking, make the frosting. Mix the cream cheese in a mixer for 2-4 minutes until it is fluffy and light. Add the powdered sugar and pudding mix and continue to mix for another minute until combined. Add the milk and mix until creamy about one minute.
• Fold the Cool Whip into the cream cheese mixture using a large spoon.
• Put one cake layer down and add 1/3 of the frosting on top of it. Smooth evenly. Add the second layer of cake and frost the cake with the remaining 2/3 of the frosting. Sprinkle the top with the chopped pistachios.