Description
Sinful tropical pistachio delight cake combines rich pistachios with Caribbean flavors. Luscious layers and creamy frosting promise a delectable dessert experience you’ll savor to the last delightful bite.
Ingredients
Scale
Cake Base Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
Liquid and Flavor Ingredients:
- 1 cup plain Greek yogurt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup crushed pistachios
- 1 cup diced fresh pineapple
Frosting and Garnish Ingredients:
- 2 1/4 cups powdered sugar
- 2–4 tablespoons whole milk or heavy cream
- 1/2 cup crushed pistachios
- 1/2 cup diced fresh pineapple
- Additional crushed pistachios and diced fresh pineapple for garnish
Instructions
- Preheat the oven to 350°F (180°C) and prepare three 9-inch round cake pans by greasing and flouring them thoroughly.
- In a medium bowl, combine flour, baking powder, and salt, whisking until well-integrated. Set the dry mixture aside.
- Using an electric mixer, cream the butter until smooth, then gradually incorporate sugar, beating until the mixture becomes light and fluffy.
- Introduce eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract until fully combined.
- Gradually fold the flour mixture into the butter mixture on low speed, alternating with Greek yogurt and milk. Mix just until ingredients are incorporated, avoiding overmixing.
- Gently fold crushed pistachios and diced pineapple into the batter, ensuring even distribution.
- Distribute the batter evenly among the prepared cake pans, creating smooth, level surfaces.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cakes have a golden-brown appearance.
- Remove cakes from the oven and let them rest in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Prepare the frosting by beating butter until creamy and smooth using an electric mixer.
- Gradually add powdered sugar, beating until the mixture becomes light and fluffy. Incorporate vanilla extract and adjust consistency with milk or heavy cream.
- Fold crushed pistachios and diced pineapple into the frosting, creating a textured and flavorful coating.
- Position the first cake layer on a serving plate, spreading a generous layer of frosting on top. Repeat with remaining layers, ensuring even coverage.
- Completely frost the exterior of the cake, creating a smooth finish. Garnish the top with additional crushed pistachios and fresh pineapple pieces for a decorative touch.
Notes
- Toast pistachios beforehand to enhance their nutty flavor and create a more intense, roasted taste profile.
- Drain pineapple chunks thoroughly to prevent excess moisture from making the cake batter too wet and affecting the texture.
- Use room temperature ingredients like eggs, butter, and yogurt to ensure smoother mixing and a more consistent cake batter.
- Consider substituting Greek yogurt with sour cream or buttermilk for slightly different moisture and tanginess levels in the cake.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg