Description
A light, tropical cake infused with coconut, lime, and crunchy pistachios—this Tropical Pistachio Bliss Cake delivers sunshine in every bite, perfect for celebrations or a taste of vacation at home.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk (or milk with 1 tsp coconut extract)
- 2 tbsp fresh lime juice
- 1 tbsp lime zest
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup light sour cream or Greek yogurt (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour two 8-inch cake pans or line with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in vanilla, coconut milk, lime juice, and lime zest until smooth.
- Fold in dry ingredients until just combined.
- Gently stir in shredded coconut and half of the chopped pistachios.
- Divide batter between pans and smooth tops.
- Bake 25–30 minutes or until a toothpick comes out clean or with moist crumbs.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cool, layer with coconut-lime frosting or whipped cream between cakes. Frost top and sides.
- Sprinkle with remaining pistachios and extra coconut for garnish.
Notes
- Fold in crushed pineapple or swirl mango puree for extra tropical flavor.
- Use coconut oil for a dairy-free version.
- Try a lime-coconut glaze drizzle instead of full frosting.
- Use gluten-free 1:1 flour blend for a GF option.
- Bake in a 9×13-inch pan for a single-layer version.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 390
- Sugar: 26g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
