Cranberry Coconut Pistachio Cakes Recipe

Name: Cranberry Coconut Pistachio Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Fresh Or Frozen Cranberries; 3 Tablespoons Pistachios; 1-1/2 cup All-purpose Flour; 1/2 cups Granulated Sugar; 1-1/4 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/4 cups Unsalted Butter, Cubed And Chilled; 3/4 cups Buttermilk; 1 whole Large Egg, Beaten; 1/2 teaspoons Vanilla Extract; 3 Tablespoons Sweetened Shredded Coconut

Servings: persons

1/2 cups Fresh Or Frozen Cranberries
3 Tablespoons Pistachios
1-1/2 cup All-purpose Flour
1/2 cups Granulated Sugar
1-1/4 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
1/4 cups Unsalted Butter, Cubed And Chilled
3/4 cups Buttermilk
1 whole Large Egg, Beaten
1/2 teaspoons Vanilla Extract
3 Tablespoons Sweetened Shredded Coconut

1
Grease your muffin pan (cavities and the top) and set aside. Preheat your oven to 400u00b0F.
2
Slice big cranberries in halves and chop the pistachios. Set aside.
3
In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt). Cut in butter with a pastry cutter until the mixture resembles coarse crumbs. Add cranberries and gently toss to coat.
4
In another mixing bowl, whisk together buttermilk and egg. Add vanilla and whisk.
5
Add the wet ingredients to dry ingredients and fold in with a spatula until moistened. Do not over-mix!
6
Scoop the batter into muffin pan. Sprinkle the tops with coconut, then with chopped pistachios.
7
Bake for 18-23 minutes, or until a toothpick inserted in the center of each muffin comes out clean. Cool in pan for 1 minutes then pop out onto a cooling rack to cool completely.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Fresh Or Frozen Cranberries, 3 Tablespoons Pistachios, 1-1/2 cup All-purpose Flour, 1/2 cups Granulated Sugar, and more.

Yes, Cranberry Coconut Pistachio Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Coconut Pistachio Cakes

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