Pistachio Cake with Whipped Coconut Cream & Candied Pistachios

Pistachios are one of the oldest flowering nut trees and have been enjoyed for thousands of years. They are native to the Middle East and are mentioned in the Bible.

This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Pistachio Cake with Whipped Coconut Cream & Candied Pistachios

Cooking Method: Baking Cuisine: American, International Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 60 min Total Time 2 hrs 10 mins

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Pistachios
• 1.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.75 cup Unsalted butter
• 1 cup Granulated sugar
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Milk
• 1 cup Coconut cream
• 0.5 cup Powdered sugar
• 0.25 cup Pistachios (for garnish)
• 0.5 cup Granulated sugar (for candied pistachios)
• 0.25 cup Water (for candied pistachios)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, mix together the all-purpose flour, baking powder, and salt.
3. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the dry ingredients alternately with the milk.
4. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
5. In a chilled bowl, whip the coconut cream and powdered sugar until stiff peaks form.
6. To make the candied pistachios, combine the granulated sugar and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the pistachios and cook for an additional 5 minutes, stirring constantly. Remove from heat and let cool.
7. Once the cake has cooled, spread the whipped coconut cream evenly over the top. Garnish with the candied pistachios and additional pistachios. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 27g42%

Total Carbohydrate 48g16%

Sugars 32g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.