Cranberry Coconut Pistachio Coffee Cakes

pistachio cakesn 1 Cranberry Coconut Pistachio Coffee Cakes

My obsession with the cranberry and coconut combo continues. I can’t help myself but to keep coming up with recipes I can use these two together.

Like in these coffee cakes.

But this time I added another component: pistachios. Our favorite nuts. I was lucky to receive samples of pistachios from Keenan Farms and these cakes are my first recipe to try them in.

pistachio cakes 2 Cranberry Coconut Pistachio Coffee Cakes

You will love these cakes because they are light, healthier and will still satisfy your sweet tooth. And I think we will need something like this after all the Christmas cookies. icon smile Cranberry Coconut Pistachio Coffee Cakes

These cakes are delicious. The tartness of cranberries is balanced by the sweetness from the coconut, which by the way toasts nicely during baking. If you have ever roasted nuts, you know how delicious they can be. Roasting nuts really brings out the flavor. Sprinkle the chopped pistachios on top of these cakes and let them roast while these babies bake.

pistachio cakes PS2 Cranberry Coconut Pistachio Coffee Cakes

I have to say, I was very tempted to glaze them. I love my glazes. But! These cakes do not need it at all! They are very satisfying just they way they come out of the oven. Besides, we are going for “healthier” here. icon smile Cranberry Coconut Pistachio Coffee Cakes

Yields 12 muffins

Cranberry Coconut Pistachio Coffee Cakes

15 minPrep Time

18 minCook Time

33 minTotal Time

plus Cranberry Coconut Pistachio Coffee Cakes Save Recipe


  • 1 and 1/2 c all-purpose flour
  • 1/2 c granulated sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 c unsalted butter, cubed and chilled
  • 1 beaten egg
  • 3/4 c buttermilk
  • 1 tsp vanilla extract
  • 1/2 c fresh or frozen cranberries
  • 3 Tbsp pistachios
  • 3 Tbsp sweetened coconut


  1. Grease your muffin pan ( cavities and the top ) and set aside.
  2. Preheat your oven to 400 degrees F.
  3. Slice big cranberries in halves and chop the pistachios. Set aside.
  4. 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. ( see note )
  5. In another mixing bowl, whisk together buttermilk and egg. Add vanilla and whisk.
  6. Add the wet ingredients to dry ingredients and fold in with a spatula until moistened. Do not over mix!
  7. Scoop the batter into muffin pan. Sprinkle the tops with coconut, then with chopped pistachios.
  8. Bake for 18 - 23 minutes, or until the toothpick inserted in the center of each muffin comes out clean.
  9. Cool in pan for 1 minutes, pop out onto a cooling rack to cool completely.


It's better to add the cranberries to the dry ingredients for two reasons: when coated in flour they will disperse evenly in the batter and won't sink to the bottom; it prevents over-mixing the batter, which can make the cakes tough.

I hope you will give these cakes a try and enjoy during the cold season. They are a breeze to make and so pretty – they will make you swoon with delight!

Satisfaction without the guilt!

pistachio 3 Cranberry Coconut Pistachio Coffee Cakes


More pistachio recipes ( and a surprise ) coming after Christmas!!




  1. says

    I must have missed this gem. WOW Anna. These individual coffee cakes look outstanding. Like pure perfection. I love everything in them – the cranberry, coconut, pistachio AND how they are individually portioned. Perfect for toting along to work in the morning!

  2. curryandcomfort says

    I am rooting for this obsession to keep going… it’s fabulous. :) I would love to dive into these little cakes. :)

  3. Amy (Savory Moments) says

    I like the use of the cranberries and pistachios to make this red and green – delicious and festive!