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.
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.
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.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
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.
Click here for Shawarma Spice Blend recipe.
• Coconut cream has less water than coconut milk so it is thicker and richer. It can be found in the Asian or organic aisle of some supermarkets as well as in Asian grocers. Do not use cream of coconut, the product in piña coladas, as it has added sugar. Coconut milk can be substituted.