Air Fryer Pistachio Coffee Cake

The moist, nutty air fryer pistachio coffee cake is infused with creamy instant pistachio pudding and topped with a delicious frosting for the perfect dessert.

Also try these decadent choc chip bread, s’mores Nutella pie pops, lemon filled cupcakes and s’mores brownie bite truffles.

Why You’ll Love It

Wonderful flavors: Nutty pistachios and almond extract blend with coconut for the kind of flavor everybody will enjoy.
Simple to whip up: This easy recipe is suitable for even newbie home cooks.
A versatile treat: Enjoy a slice for dessert, savor a sliver with your morning coffee or whip it up for a special occasion. You’ll find lots of opportunities to treat yourself to this delicious air fryer cake recipe!

Pistachio Coffee Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pistachio pudding mix: Adds a rich pistachio flavor to the cake.
Coconut: I used both coconut flour and sweetened coconut flakes for that wonderful tropical flavor. Coconut flour is basically finely ground, dried coconut flesh.
Sugar: You need brown sugar for the cake batter and icing sugar for the glaze.
Nuts: You need pistachios and almonds to add lots of appealing nutty flavor.
Heavy cream: Gives the glaze a lovely richness.
Baking soda and baking powder: To achieve a perfect lightness.
Egg: To bind the batter together.

How to Make Pistachio Coffee Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the cake batter: Cream the butter with the brown sugar in one bowl, put the dry ingredients in another bowl and the wet ones in a third bowl. Mix the dry ingredients with the brown sugar mixture and then you can add the wet ingredients gradually.
Bake the coffee cake: Pour the batter into a greased loaf pan. Cover with foil and bake in a preheated air fryer until done. Cool for 5 minutes before inverting onto a cake platter.
Add the toppings: To make the glaze, simply beat the glaze ingredients together then spread it over the top of the cooled cake. Finally, decorate the air fryer pistachio pudding coffee cake with almonds and pistachios.

Substitutions and Variations

Butter: You can use coconut oil or margarine instead.
Nuts: Feel free to use different nuts. Pecans or walnuts would also taste good in this coffee cake, or you can mix and match any nuts you wish.
Almond extract: Substitute another flavor of extract if you like, perhaps vanilla or coconut.
Heavy cream: Substitute milk, dairy or nondairy. You might need less, as it’s thinner in consistency.
Oven-baked version: This recipe is air fryer friendly as long as your air fryer is large enough to hold a loaf pan. You can also make this cake in the oven. If you’re doing that, you can use a larger, wider baking pan. The baking time might change a little but as soon as a toothpick inserted into the middle comes out clean, it’s done.

Serving Suggestions

With a drink: This tasty cake recipe using pistachio pudding pairs beautifully with a lavender matcha latte or perhaps an iced gingerbread latte. Making it for Christmas or St Patrick’s Day? Try it with Puerto Rican style eggnog or a shamrock shake.
For dessert: Enjoy a slice after a meal of chicken Vesuvio or chicken scarpariello.

How to Store Pistachio Coffee Cake

Store: Leftover cake can be stored for a day or 2 at room temperature in an airtight container or in plastic wrap. You can also keep the cake refrigerated for up to 3 more days.
Freeze: I suggest that you freeze the cake in individual pieces so you can thaw them out later whenever you want a sweet treat. It will keep for a couple of months in the freezer in an airtight container. You will find that freezing doesn’t seem to impact the flavor or texture of this cake.
Thaw: Defrost the cake in the refrigerator overnight or at room temperate for a few hours.