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Pistachio Coconut Cake Recipe

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White cake mix is dressed up with pistachio pudding mix, pecans and coconut. This cake is topped off with a rich and creamy pistachio-flavored frosting.—Arlene Bontager, Haven, Kansas

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Pistachio Coconut Cake Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 12-15 Servings

15 40 55

Ingredients

1 package (18-1/4 ounces) white cake mix
3/4 cup canola oil
3 eggs
1 cup lemon-lime or club soda
1 package (3/4 ounce) instant pistachio pudding mix
1 cup chopped pecans
1/2 cup flaked coconut
ICING:
1-1/2 cups milk
2 envelopes whipped topping mix (Dream Whip)
1 package (3/4 ounce) instant pistachio pudding mix
3/4 cup chopped pecans
1/2 cup flaked coconut

Directions

In a large bowl, combine the dry cake mix, oil, eggs, soda and dry pudding mix and mix well. Stir in pecans and coconut. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For icing, combine the milk, topping mix and dry pudding mix in another large bowl; beat until thickened, about 4 minutes. Spread over cake. Sprinkle with pecans and coconut. Store in the refrigerator. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 446 calories, 29 g fat (7 g saturated fat), 46 mg cholesterol, 301 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Pistachio Coconut Cake in Country Woman July/August 1995, p35

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