Description
A show-stopping dessert that blends buttery pistachios with vibrant tropical fruits, layered with coconut cream cheese frosting for a slice of paradise on your plate. Moist, colorful, and packed with flavor – perfect for celebrations or transporting yourself to the tropics any time of year.
Ingredients
Scale
For the Pistachio Cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 1 cup unsalted pistachios, finely ground
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1 cup full-fat coconut milk (canned)
- ¼ cup vegetable oil
For the Tropical Filling:
- 1 cup diced pineapple (fresh or canned)
- 1 ripe mango, diced
- ¼ cup passion fruit pulp (optional)
- 3 tbsp granulated sugar
- 1 tbsp fresh lime juice
- 2 tbsp cornstarch + 2 tbsp water (mixed into slurry)
- ¼ cup toasted coconut flakes
For the Coconut Cream Cheese Frosting:
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp coconut extract
- 1 tsp vanilla extract
- ¼ cup cream of coconut (sweetened, e.g. Coco Lopez)
- Pinch of salt
For Decoration:
- ½ cup toasted pistachios, chopped
- ½ cup toasted coconut flakes
- Fresh tropical fruits (e.g. mango, kiwi, pineapple)
- Mint leaves
Instructions
Pistachio Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar for 4–5 minutes until light and fluffy.
- Mix in ground pistachios, then add eggs one at a time, mixing well.
- Stir in vanilla and almond extract.
- Combine coconut milk and oil. Alternate adding dry ingredients and wet mixture, beginning and ending with dry.
- Divide batter into pans and bake for 25–28 minutes.
- Let cool 10 minutes in pans, then transfer to wire racks to cool completely.
Tropical Filling:
- In a saucepan, combine pineapple, mango, passion fruit (optional), sugar, and lime juice.
- Simmer 5 minutes, then stir in cornstarch slurry. Cook 2–3 minutes until thick.
- Remove from heat, stir in toasted coconut. Cool completely.
Coconut Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Gradually mix in powdered sugar.
- Add coconut extract, vanilla, cream of coconut, and salt. Beat until fluffy.
- Refrigerate 15–20 minutes if too soft.
Assembly:
- Level cooled cake layers.
- Place first layer on cake board, pipe a frosting dam around the edge, and fill with half the tropical mixture.
- Add second layer, repeat filling.
- Top with final layer. Apply crumb coat and chill for 20–30 minutes.
- Frost the entire cake. Decorate with pistachios, coconut flakes, fruits, and mint.
Notes
- For gluten-free: Use Bob’s Red Mill 1-to-1 GF flour.
- For dairy-free: Use coconut oil and dairy-free cream cheese alternatives.
- For natural green coloring, blend baby spinach with coconut milk (no taste!).
- Can be made as sheet cake or cupcakes.
- Prep Time: 45 minutes
- Category: Dessert
- Cuisine: Tropical Fusion / American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: Approx. 460–500 kcal per slice
Keywords: Tropical Pistachio Cake, pistachio mango cake, coconut frosting cake, summer fruit cake, pineapple mango dessert, tropical birthday cake, pistachio cream cheese cake