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Bake this fluffy pistachio and coconut cake from scratch with just few basic ingredients that you may already have at home. The result is moist, melt in the mouth cake.


  • 113 Grams unsalted butter at room temp
  • 1 ¼ Cups granulated sugar
  • 3 Large eggs at room temp
  • 1 ¼ Cups all purpose flour
  • ½ Tsp baking powder
  • ½ Tsp salt
  • ¼ Tsp baking soda
  • ¼ Cup shredded coconut
  • Cup shelled pistachios
  • ½ Cup full fat coconut milk plus 2 tbsp
  • 1 Tsp lemon zest
  • 3 Tbsp lemon juice divided
  • ½ Tsp vanilla extract


  • Preheat oven to 180 C. Grease an 8½ x 4½ x 2½-inch loaf pan and flour it. Keep it aside.
  • In a bowl beat together butter and sugar for 5 minutes on medium speed until light and fluffy.
  • With the mixer on medium speed add eggs beating after each addition. Beat for one minute until the color turns pale yellow.
  • In another bowl, sift or whisk together flour, baking powder, soda, and salt.
  • Add shredded coconut and set aside. This is the dry ingredients mix.
  • In a food processor, chop the pistachios until coarsely chopped. Take out 2 tbsp for garnish and process the remaining pistachios until finely chopped. Add it to the dry ingredients and mix.
  • In another bowl, add ½ cup coconut milk, lemon zest, 2 tbsp lemon juice and vanilla. Mix well. This is the wet ingredients mix.
  • Add the wet and dry ingredients alternatively to the batter, and fold in gently. Do nt over-mix.
  • Transfer to prepared pan and bake for 45-50 minutes until toothpick inserted comes out clean.
  • Allow cake to cool in the pan for 10 minutes.
  • meanwhile make the sauce by mixing ¼ cup sugar, 2 tbsp coconut milk, and 1 tbsp lemon juice. Bring to a simmer and pour syrup all over the cake while it is still warm. Sprinkle with pistachios. Let the cake cool completely and serve.