Pistachio and Coconut Cake

Name: Pistachio and Coconut Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings.
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

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

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.

Editor's Note

To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.

Nutrition Facts

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

Originally published as Mom's Pistachio Cake in Taste of Home February/March 2017

Reviews

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wdfcdwc

Oct 24, 2017

superb
vas

Oct 24, 2017

Good one for dinner
vas

Oct 24, 2017

Good one
vas

Oct 24, 2017

Good one
tennis-twin

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 !!!
ms11145

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!