Pistachio Coconut Cake Recipe

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Pistachio Coconut Cake Recipe

Read Reviews
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Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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 sweetened shredded 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 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in 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.
Originally published as Pistachio Coconut Cake in Country Woman July/August 1995, p35

Nutritional Facts

1 piece: 446 calories, 29g fat (7g saturated fat), 46mg cholesterol, 301mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 5g protein.

  • 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 sweetened shredded 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 sweetened shredded coconut
  1. 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 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  2. 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.
Originally published as Pistachio Coconut Cake in Country Woman July/August 1995, p35

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Reviews forPistachio Coconut Cake

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MY REVIEW
NanZim User ID: 3929200 263799
Reviewed Mar. 23, 2017

"This is easy to make and my husband enjoys it. Sometimes I replace the walnuts with miniature chocolate chips"

MY REVIEW
cka User ID: 4302889 22703
Reviewed Sep. 29, 2013

"Very good and moist cake, will definitely make again. The cake received rave reviews at our church supper. I did make a different icing due to my lack of dream whip. I mixed 1 cup of milk with 1 pkg of pudding mix, then folded in 8oz of frozen/thawed whipped topping. After icing cake I sprinkling top with coconut and pecans."

MY REVIEW
Nieves64 User ID: 5725641 15053
Reviewed Sep. 22, 2011

"Made this cake for my dads birthday, was a big hit. if you like Pastachio pudding you will love this cake."

MY REVIEW
sassyann39 User ID: 2140492 22699
Reviewed Mar. 14, 2011

"I made this cake today for a St Patty day potluck. Everyone just loves it. Several women called it Watergate cake for some reason, thats what their moms called it. It is always a hit whenever it shows up at a potluck."

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