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Pistachio Coconut Cake

 Pistachio Coconut Cake
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
12-15 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 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.

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Pistachio Coconut Cake (continued)

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.