Coconut and Pistachio Pudding Cake
A delightful pudding cake that combines the rich flavors of coconut and pistachios, offering a unique texture and taste that is both charming and somewhat scandalous.
Ingredients
Main Ingredients
- 1 cup coconut milk Use canned coconut milk for best flavor.
- 1/2 cup sugar
- 1/2 cup all-purpose flour Can use a 1:1 gluten-free flour as a substitute.
- 1/2 cup pistachios, chopped Fold gently to avoid crumbs.
- 1/4 cup unsweetened shredded coconut
- 2 large eggs Room temperature preferable.
- 1 teaspoon vanilla extract Extra improves flavor.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix together the coconut milk, sugar, and eggs until well combined.
- Sift in the flour, baking powder, and salt, and stir until smooth.
- Fold in the chopped pistachios and shredded coconut.
- Pour the batter into the prepared cake pan and spread it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
Do not overmix to avoid a sad texture. If your oven runs hot, check at 22 minutes. This dessert is suitable for a weekday treat or a dinner party. Serve with coffee.