Name: Pistachio and Coconut Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pistachio and Coconut Cake

1. 1 white cake mix (regular size) -

2. 1 package (3.4 ounces) instant pistachio pudding mix -

3. 1 cup lemon-lime soda -

4. 3/4 cup canola oil -

5. 3 large eggs -

6. 1/2 cup flaked coconut -

7. 1/2 cup toasted shelled pistachios, chopped -

8. Frosting: -

9. 1-1/4 cups cold 2% milk -

10. 1 package (3.4 ounces) instant pistachio pudding mix -

11. 1 carton (8 ounces) frozen whipped topping, thawed -

12. TOPPINGS: -

13. 1/4 cup flaked coconut, toasted -

14. 1/4 cup toasted shelled pistachios, chopped -

How to cook deliciously - Pistachio and Coconut Cake

1. Stage

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. Stage

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. Stage

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.