Ultimate Pistachio and Coconut Cake | Classic Watergate Cake Recipe

 Get ready to meet your new favorite dessert: the Ultimate Pistachio and Coconut Cake | Classic Watergate Cake Recipe! This Coconut Pistachio Cake isn’t just any cake—it’s a moist, nutty, flavor-packed treat that feels fancy enough for a celebration yet simple enough for a cozy weekend indulgence. With the perfect balance of pistachios and coconut, every bite is a little slice of heaven.

What makes this cake so irresistible is its versatility. You can make it as a Pistachio Pudding Cake With Cream Cheese Frosting for a rich, decadent dessert, or try a lighter twist with a Pistachio Pudding Cake With Sour Cream that keeps it moist and tangy. Either way, you’re in for a crowd-pleasing delight that everyone will rave about.

For those who love classic desserts with a twist, this Jello Pistachio Pudding Cake is your ticket. Combining the nostalgic flavors of a Watergate Cake Recipe with the freshness of homemade ingredients, it’s no wonder this Homemade Pistachio Pudding Cake has become a staple for family gatherings and holiday treats.

Not only is it delicious, but this Pistachio And Coconut Cake is surprisingly easy to whip up. The layers of pudding, nuts, and coconut make it look and taste like a bakery masterpiece without the fuss. Plus, it’s a fun way to impress guests with a dessert that’s as beautiful as it is tasty.

Whether you’re hunting for a classic Pistachio Watergate Cake or a modern spin on a Recipe For Pistachio Pudding Cake, this cake hits all the right notes—sweet, nutty, and utterly irresistible. Grab your mixing bowl and get ready to make a dessert that will have everyone asking for seconds!

Ultimate Pistachio and Coconut Cake | Classic Watergate Cake Recipe

Ingredients

• 1 package white cake mix
• 1 package (3.4 oz) instant pistachio pudding mix
• 4 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pistachios
• 1/2 tsp almond extract (optional)

For the Coconut Glaze

• 1 cup powdered sugar
• 2 tbsp coconut milk (or regular milk)
• 1/2 tsp vanilla extract
• 1/4 cup toasted coconut flakes (for garnish)
• 2 tbsp finely chopped pistachios (for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a bundt pan or a 9x13-inch baking dish.
2. In a large mixing bowl, combine the white cake mix with the pistachio pudding mix.
3. Add eggs, water, and vegetable oil to the dry ingredients. Beat on medium speed for 2–3 minutes until the batter is smooth.
4. Fold in the shredded coconut and chopped pistachios. If using, stir in the almond extract.
5. Pour the batter evenly into the prepared pan and smooth the surface.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
8. While the cake cools, whisk together the powdered sugar, coconut milk, and vanilla extract to make a smooth glaze.
9. Drizzle the glaze over the cooled cake. Sprinkle with toasted coconut flakes and chopped pistachios for a beautiful finishing touch.