Spiced Pistachio Cake with Coconut Cream

Name: Spiced Pistachio Cake with Coconut Cream
Prep time: 25 min
Cook time: 45 min
Yield: 18
Cuisine: Middle Eastern,
Ingredients: 1/2 cup shelled unsalted pistachios; 2 cups flour; 2 tsps Shawarma Spice Blend; 2 tsps baking powder; 1 tsp baking soda; 1/2 cup (1 stick) butter softened; 1 1/2 cups plus 2 tablespoons sugar divided; 2 eggs; 1 3/4 cups coconut cream divided; 1 cup plain yogurt; 1 tbsp McCormick® Pure Vanilla Extract; 1/2 cup heavy cream

This fragrant cake gets a rich, nutty flavor from ground pistachios. Coconut cream, yogurt and a Shawarma spice blend of warm spices keep it moist and delicious.

25m

PREP TIME

45m

COOK TIME

275

CALORIES

12

INGREDIENTS

Servings: 18

Ingredients

1/2 cup shelled unsalted pistachios
2 cups flour
2 teaspoons Shawarma Spice Blend
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1 1/2 cups plus 2 tablespoons sugar, divided
2 eggs
1 3/4 cups coconut cream, divided
1 cup plain yogurt
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1/2 cup heavy cream

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Place pistachios in mini food processor or clean coffee grinder; cover. Pulse until coarsely ground. Mix pistachios, flour, Spice Blend, baking powder and baking soda in medium bowl. Set aside.
2 Beat butter and 1 1/2 cups of the sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Mix 1 cup of the coconut cream, yogurt and vanilla in small bowl. Alternately beat in flour mixture and coconut cream mixture on low speed until just blended. Pour batter into greased 13x9-inch baking pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
4 Beat remaining 3/4 cup coconut cream, heavy cream and remaining 2 tablespoons sugar in large bowl with electric mixer on high speed until soft peaks form. Serve cake with whipped coconut cream.