Pistachio & Coconut Cake Recipe

4.5 6 2
Pistachio & Coconut Cake Recipe
Pistachio & Coconut Cake Recipe photo by Taste of Home
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Pistachio & Coconut Cake Recipe

Read Reviews
4.5 6 2
Publisher Photo
This coconut cake is good any time of the year, but the color is perfect for St. Patrick's Day. The secret is adding instant pistachio pudding mix into the cake mix and the frosting. —Dora May Meredith, Rockford, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1 white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup lemon-lime soda
  • 3/4 cup canola oil
  • 3 large eggs
  • 1/2 cup flaked coconut
  • 1/2 cup toasted shelled pistachios, chopped
  • FROSTING:
  • 1-1/4 cups cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • TOPPINGS:
  • 1/4 cup flaked coconut, toasted
  • 1/4 cup toasted shelled pistachios, chopped

Directions

Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios.
Pour into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack.
For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as Pistachio & Coconut Cake in Taste of Home February/March 2017

Nutritional Facts

1 slice: 380 calories, 21g fat (6g saturated fat), 36mg cholesterol, 431mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 5g protein.

  • 1 white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup lemon-lime soda
  • 3/4 cup canola oil
  • 3 large eggs
  • 1/2 cup flaked coconut
  • 1/2 cup toasted shelled pistachios, chopped
  • FROSTING:
  • 1-1/4 cups cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • TOPPINGS:
  • 1/4 cup flaked coconut, toasted
  • 1/4 cup toasted shelled pistachios, chopped
  1. Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios.
  2. Pour into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack.
  3. For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as Pistachio & Coconut Cake in Taste of Home February/March 2017

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Reviews forPistachio & Coconut Cake

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wdfcdwc User ID: 9154337 276697
Reviewed Oct. 24, 2017

"superb"

MY REVIEW
vas User ID: 9292784 276695
Reviewed Oct. 24, 2017

"Good one for dinner"

MY REVIEW
vas User ID: 9292784 276693
Reviewed Oct. 24, 2017

"Good one"

MY REVIEW
vas User ID: 9292784 276692
Reviewed Oct. 24, 2017

"Good one"

MY REVIEW
tennis-twin User ID: 1886932 268999
Reviewed Jul. 5, 2017

"Very good - followed recipe exactly except for the frosting, I used 1/2 pistachio pudding and 1/2 vanilla pudding because I thought there was a little too much pistachio (with some in the cake and the frosting) - turned out delicious !!!"

MY REVIEW
ms11145 User ID: 1604521 261765
Reviewed Feb. 25, 2017

"Back in the 70's this cake was known as Watergate cake with Cover Up Frosting. Love it. And it's so pretty to serve any time of the year, but esp. in the Spring. Great flavor!"

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