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Slice of Tropical Pistachio Bliss Cake on plate with fork taking a bite

Tropical Pistachio Bliss Cake


  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 45 minutes 1x

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:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar for 4–5 minutes until light and fluffy.
  4. Mix in ground pistachios, then add eggs one at a time, mixing well.
  5. Stir in vanilla and almond extract.
  6. Combine coconut milk and oil. Alternate adding dry ingredients and wet mixture, beginning and ending with dry.
  7. Divide batter into pans and bake for 25–28 minutes.
  8. Let cool 10 minutes in pans, then transfer to wire racks to cool completely.

Tropical Filling:

  1. In a saucepan, combine pineapple, mango, passion fruit (optional), sugar, and lime juice.
  2. Simmer 5 minutes, then stir in cornstarch slurry. Cook 2–3 minutes until thick.
  3. Remove from heat, stir in toasted coconut. Cool completely.

Coconut Cream Cheese Frosting:

  1. Beat cream cheese and butter until smooth.
  2. Gradually mix in powdered sugar.
  3. Add coconut extract, vanilla, cream of coconut, and salt. Beat until fluffy.
  4. Refrigerate 15–20 minutes if too soft.

Assembly:

  1. Level cooled cake layers.
  2. Place first layer on cake board, pipe a frosting dam around the edge, and fill with half the tropical mixture.
  3. Add second layer, repeat filling.
  4. Top with final layer. Apply crumb coat and chill for 20–30 minutes.
  5. 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