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