CHERRY, PISTACHIO & COCONUT CAKE
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
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
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
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
PISTACHIO PUDDING CAKE
Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day...and you won't need the luck of the Irish to whip it up! -Suzanne Winkhart, Bolivar, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.
Nutrition Facts : Calories 482 calories, Fat 28g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 555mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
HOLIDAY PISTACHIO AND COCONUT PUDDING CAKE
A delicious and festive holiday cake that it so good you may want to eat it year-round!
Provided by Maddy HELEINE @Oceanwater
Categories Cakes
Number Of Ingredients 15
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.
More about "pistachio coconut cake recipes"
COCONUT PISTACHIO CAKE - LEMONSFORLULU.COM
From lemonsforlulu.com
Servings 12Total Time 1 hr 21 minsEstimated Reading Time 5 minsCalories 230 per serving
- Prepare the cake by combining a white cake mix, pistachio flavored pudding mix, eggs, oil, water, and shredded coconut in a bowl and mixing until fully combined.
- Pour cake batter into a greased and floured bundt pan and bake the cake according to the time listed on the box.
COCONUT AND PISTACHIO PUDDING CAKE RECIPE
From tasteandtellblog.com
4.3/5 (6)Total Time 1 hr 30 minsCategory DessertCalories 461 per serving
COCONUT PISTACHIO BUNDT CAKE - THE GOLD …
From thegoldlininggirl.com
VEGAN LEMON PISTACHIO CAKE | THE FULL HELPING
From thefullhelping.com
CARROT PISTACHIO COCONUT CAKE RECIPE
From archanaskitchen.com
EASY PISTACHIO CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
PISTACHIO CAKE (DELICIOUSLY MOIST!) - SALLY'S …
From sallysbakingaddiction.com
31 BUNDT CAKE RECIPES FOR BEAUTIFUL BAKING WITHOUT FUSS
From epicurious.com
CARROT, PISTACHIO AND COCONUT CAKE RECIPE - LOVEFOOD.COM
From lovefood.com
PISTACHIO-COCONUT COOKIES | THE HAPPY WONDERER ~ ELLEN B.
From happywonderer.com
PISTACHIO BUNDT CAKE FROM SCRATCH
From ifyougiveablondeakitchen.com
VEGAN PISTACHIO CAKE - ADDICTED TO DATES
From addictedtodates.com
23 MAGICAL ST. PATRICK'S DAY DESSERT RECIPES - SUGARHERO
From sugarhero.com
SPICED PISTACHIO CAKE WITH COCONUT CREAM | MCCORMICK
From mccormick.com
PISTACHIO LOAF RECIPE - PINCH OF YUM
From pinchofyum.com
BEST COCONUT LOAF CAKE: AIRY & TENDER COCONUT CAKE RECIPE
From bakeitwithlove.com
10 BEST PISTACHIO CREAM CAKE RECIPES | YUMMLY
From yummly.com
SOUTHERN-INSPIRED PISTACHIO COCONUT CAKE - CHEFS CLUB RECIPES
From chefsclubrecipes.com
LEMON, COCONUT, AND PISTACHIO CAKE RECIPE | SIDECHEF
From sidechef.com
PISTACHIO CAKE (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
HOMEMADE PISTACHIO BREAD | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
LEMON, COCONUT, AND PISTACHIO CAKE - LIDEYLIKES
From lideylikes.com
You'll also love