Weekend Baking : Pistachio, Rose & Coconut Bundt.

Rose pistachio bundt cake recipeI think this is the bundt show-stopper so far! I started baking my bundt cakes at the start of lockdown as I thought it was just something a little different and I haven’t seen that many about except at my local cafe. This inspired me to hotfoot it online to Amazon to buy this bundt cake tin (AD aff link) and I started experimenting / baking and creating some fun cakes!

Some were better than others! I’ve shared some of the hits on here in case you have missed them…

+ Chocolate molten melting middle

+ Pistachio, raspberry and lemon

+ Banana, Maple and Pecan

What *is* a bundt cake?

A bundt cake is simply a cake baked in a round Bundt tin : this makes it round with a hole in the middle like a large doughnut! Recipes vary hugely as with normal cakes and there is not a ‘traditional’ one. Cakes with a hole in the centre may seem a little pointless but they slice perfectly into hand-size portions to go with your afternoon cuppa, they are easy to eat and I think they look pretty special….and a little different to your normal cake.

Rose, Pistachio & Lime Bundt Cake.

I had a little peruse online at some new bundt cake recipes, adapted a few and came up with this : the Rose, Pistachio and Lime Bundt cake! It was not only really easy on the eyes but it also was a really good combination of ingredients and had a really nice balance of flavours. One of my favourites so far!

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1 cup pistachios

1/2 cup desiccated coconut

1/2 cup ground almonds

zest of 2 limes

juice of 1 lime

1 cup all-purpose flour

2 tsp baking powder

pinch of salt

1 cup unsalted butter

1 cup sugar

4 eggs

1 tsp rosewater

Icing sugar

pink food colouring

lime juice

lime and coconut cake


1.) Heat oven to 175 and grease your bundt tin well. I also line it carefully with baking parchment to ensure it doesn’t stick.

2.) Ground down /pulse the pistachio’s. I use a pestle and mortar but a machine would be easier! Save a handful for decor / sprinkling on top and put aside.

3.) Beat butter and sugar together. Add in the eggs gradually and then the rosewater. Add in the dry ingredients into this wet mix : pistachio, coconut, ground almonds, lime zest, sifted flour, baking powder and salt.

I added a bit of green food colouring into the mix as it was pistachio and I thought it would be quite fun! – definitely not necessary!

4.) Bake for 40 mins. Keep your eye on it and gauge if it may need a little less or longer with a skewer. I find Bundt timings can really vary and I’m still working it out! Cool for 10 mins in the pan and then cool on a rack.

5.) Make the topping by mixing together some icing sugar and lime juice until you get a nice thick but still drizzly consistency. Add in a bit of pink colouring to get the shade you want (optional).

6.) Drizzle over the cake and then top with the pistachios you had set aside.

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pistachio rose cake

Let me know if you give this or any of the other recipes I’ve shared a try. I’ll be sharing my carrot and walnut recipe next which was actually one of the best I have made so far but we just gorged it straight down and forgot to even take any snaps!