Coconut and Pistachio Cake

I am not a big fan of dried coconut. Dessicated coconut, at least the kind we get here is probably worse—it is dry and tastes more like coconut oil. I bought a pack of the stuff in April for my niece’s birthday. Oh, did I not tell you about that? Here you go:

Bunny Rabbit Cake

A coconut cake shaped as a bunny rabbit!

The elder niece, Ananya, badly wanted to bake. I suggested we do a cake for the younger one, Shreya’s birthday. Turned out, birthday girl’s favorite story was about a bunny (frankly, I’m wondering if it really was, or was Ananya challenging me with a complex cake shape).

Anyhow, so that’s basically how dessicated coconut happened. I needed it for the bunny’s fur. In spite of Ananya’s liberal sprinkling, I am left with what seems to me, a never-ending amount. Which brings us to today’s recipe.

Coconut Pistachio Cake

Coconut Pistachio Cake

Coconut and Pistachio Cake. I never thought I’d make this, leave alone like it. But it turned out incredibly light and moist—perfect for the summer. It had just a hint of the coconut, not an overpowering oiliness/nuttiness. And the pistachios provided a good color and texture as well. Only one thing—do not be lazy like me. Line your tins. My cake got stuck in spite of liberally greasing and dusting the tin. Ok. Fine. I admit it. I did not want to waste my expensive Waitrose baking parchment on a #$%*&^ dessicated coconut cake. But the cake did very well. And I will probably be making this again. Very soon.

Coconut Pistachio Cake

Coconut Pistachio Cake

Coconut and Pistachio Cake


  • 200 gms. flour
  • 200 gms. unsalted butter
  • 200 gms. caster sugar
  • 4 eggs
  • ¾ cup + 2 tbsp. (for topping) dessicated coconut
  • ¼ cup + 1 tbsp. (for garnish) unsalted pistachios, chopped
  • 1 tsp. baking powder
  • ½ cup milk
  • 1 tsp. vanilla extract


  1. Grease and line an 8-inch round tin or other utensil of choice.
  2. In a large mixing bowl, place the butter, sugar, and eggs. Beat on high until well incorporated and creamy. (Alternatively, blend in a food processor or similar utensil.)
  3. Add the vanilla extract and beat again, for barely one minute.
  4. In a separate mixing bowl, sieve the flour and baking powder together. Place the dessicated coconut and chopped pistachios in the same bowl and mix briefly with a fork.
  5. Combine the wet ingredients and the dry ingredients slowly, using a wooden spoon.
  6. Sprinkle the reserved coconut on top.
  7. Pour into prepared tin and bake for about an hour (or until skewer comes out clean) at 170 degrees centigrade.
  8. Remove and cool.
  9. Sprinkle the reserved pistachios on top.
  10. Serve with mangoes, coffee, or ice cream. Or in all combinations at different times of the day.

Comments (6)

  1. Gulmohar May 17, 2011 at 6:57 am

    Thanks for your interest in our blog :-)Thanks for the compliments too..This combo of coconut and pistachio sounds like a winner 🙂

  2. Sunitha May 17, 2011 at 10:37 am

    Good one! I like coconut in most things so I will like it I am sure. Maybe we disagree on liking coconut oil but glad to have chanced upon your blog… 🙂

  3. Priti May 17, 2011 at 6:14 pm

    What a lovely bunny cake!!! My mom baked one for me for my 5th b'day…we had one of those round aluminium oven with a see through glass lid. I remember helping my mom in the whole process, we baked three round cakes, one bigger than the two, the smaller two became the bunny's cheeks and the bigger one was cut up to fit and become the head. I remember mom giving the cake white icing. We cut up ears from white cardboard and gave the bunny eyes, nose and mouth by cadbury gems! We used coconut too but not in/on the cake, instead we mixed it with some edible green colour (to make it appear like grass) to lay the cake on for a bunny on grass effect…hahaha! I wish I had a pic to share. Your picture brought back so many memories. 🙂

    The coconut-pistachio cake looks yum! Did Avanee take a bite? How's the little princess doing? She must've turned one last month! I can't wait to see her cake! Hope a long post on her b'day is coming up! 🙂

  4. Now Serving June 2, 2011 at 4:51 am

    what a wonderful cake! love coconut in most everything 🙂

  5. Prachi March 10, 2014 at 11:27 am

    Would love to try this recipe. How many eggs go in to it?

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