The Tropical Pistachio Bliss Cake is a luscious, exotic dessert that brings together the creamy richness of pistachios with the fruity flair of tropical flavors like pineapple and coconut. This dreamy cake offers a moist, velvety crumb and a delightful crunch in every bite. Its vibrant green hue and fragrant layers make it perfect for summer gatherings, celebrations, or whenever you crave something refreshingly different.
The flavor combination is light yet indulgent, giving a nod to both tropical indulgence and nutty sophistication. This cake is a showstopper on the table and a conversation starter, sure to impress your family and guests with its unique profile. Whether served chilled or at room temperature, it delivers a mouthwatering experience that captures the spirit of the tropics in every bite.
Ingredients
1 box of pistachio instant pudding mix (3.4 oz)
1 box of yellow cake mix (15.25 oz)
4 large eggs
1 cup crushed pineapple (with juice)
1 cup sweetened shredded coconut
1/2 cup chopped pistachios (plus extra for garnish)
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the Frosting
1 package cream cheese (8 oz, softened)
1/2 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons crushed pineapple (well-drained)
2 tablespoons shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or nonstick spray
In a large mixing bowl, combine the yellow cake mix and pistachio pudding mix until evenly blended
Add the eggs, oil, milk, crushed pineapple with juice, vanilla extract, and almond extract to the dry ingredients and beat using a hand mixer for about 2–3 minutes until the batter is smooth and creamy
Stir in the shredded coconut and chopped pistachios gently using a spatula to incorporate the texture evenly into the batter
Divide the batter evenly between the prepared pans and smooth the tops with a spatula to ensure even baking
Bake the cakes in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely
Meanwhile, prepare the frosting by beating together the cream cheese and butter in a bowl until fluffy and smooth
Gradually add the powdered sugar while continuing to beat, followed by vanilla extract, crushed pineapple, and shredded coconut for a tropical twist
Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer, then place the second cake on top and frost the entire cake evenly
Garnish the top of the cake with extra chopped pistachios and a sprinkle of coconut flakes for added texture and visual appeal
Chill the cake for at least 30 minutes before slicing to allow the flavors to meld and the frosting to set properly
Serve cold or at room temperature with a tropical drink or tea for a complete paradise-like experience
This cake can be stored in an airtight container in the refrigerator for up to 4 days, maintaining its rich texture and tropical flavor profile with every slice.