Description
A delightful cake that combines the rich flavor of coconut and the crunch of pistachios, creating a moist pudding-like dessert perfect for any occasion.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1/2 cup pistachios, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, combine flour, baking powder, and salt.
- Cream the butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with milk until smooth.
- Fold in coconut and pistachios until evenly distributed.
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool in the pan, then transfer to a wire rack.
Notes
For serving, add whipped cream or vanilla ice cream, and top with toasted coconut or chopped pistachios.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg