The Tropical Pistachio Bliss Cake is a dreamy fusion of nutty richness and tropical sweetness. With finely ground pistachios folded into a tender cake batter, and bursts of mango, pineapple, and coconut throughout, this dessert is like a vacation in every bite. The cake is moist and flavorful thanks to Greek yogurt and pineapple juice, while the frosting—light and creamy with a hint of coconut—ties everything together with a luxurious finish.
Whether you’re celebrating a summer birthday, hosting a tropical-themed party, or simply craving something unique and refreshing, this cake is sure to impress. It’s easy to make, visually stunning, and endlessly customizable.
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted pistachios, finely ground
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt
- ½ cup pineapple juice
- ½ cup diced mango (fresh or canned, drained)
- ½ cup shredded coconut
- Additional chopped pistachios for garnish (optional)
For the Coconut Cream Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- ¼ cup cream of coconut or canned coconut milk
- 4 cups powdered sugar, sifted
- 1 teaspoon coconut extract
- Pinch of salt
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and finely ground pistachios. This nutty base gives the cake its signature flavor and a delicate crumb.
3. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy—about 2–3 minutes. This step is essential for a soft, airy texture.
4. Add Eggs and Flavoring
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate Yogurt and Juice
Mix in the Greek yogurt and pineapple juice. The yogurt adds moisture and tenderness, while the juice infuses the batter with tropical brightness.
6. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
7. Fold in Fruits and Coconut
Gently fold in the diced mango and shredded coconut. These add bursts of flavor and texture throughout the cake.
8. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
1. Cream the Base
In a large bowl, beat the butter and cream cheese until smooth and fluffy.
2. Add Coconut and Sugar
Add the cream of coconut, coconut extract, and a pinch of salt. Gradually beat in the powdered sugar until the frosting is light and spreadable.
Assemble and Decorate
- Once the cake is completely cool, spread the coconut cream frosting generously over the top and sides.
- Garnish with chopped pistachios, toasted coconut flakes, or fresh tropical fruit slices like kiwi or pineapple for a stunning finish.
Tips & Variations
- Tropical Boost: Add passion fruit pulp or lime zest for extra zing.
- Layered Version: Double the recipe and create a two-layer cake with frosting in between.
- Vegan Option: Use plant-based butter, yogurt, and cream cheese, and replace eggs with flax eggs.
- Storage: Store in the refrigerator for up to 4 days. Bring to room temperature before serving.
This cake is a tropical daydream come true. Would you like a printable version or a variation with a mango glaze? I’d love to help you customize it!