Description
A delightful cake made with coconut and pistachios, perfect for dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup pistachios, chopped
- 1/4 cup unsweetened shredded coconut
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar until combined.
- Add coconut milk and vanilla extract to the egg mixture.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in chopped pistachios and shredded coconut.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in the refrigerator.
- Can be served with whipped cream.
- Adjust sugar based on sweetness preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Coconut Pistachio Pudding Cake