Best Pistachio And Coconut Cake Recipes

PISTACHIO AND COCONUT CAKE

Pistachio and Coconut Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 380 calories, Fat 21g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 431mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

HOLIDAY PISTACHIO AND COCONUT PUDDING CAKE

Holiday Pistachio and Coconut Pudding Cake image

A delicious and festive holiday cake that it so good you may want to eat it year-round!

Provided by Maddy HELEINE @Oceanwater

Categories Cakes

Number Of Ingredients 15

Ingredients

FOR THE CAKE
1 french vanilla cake mix
1 cup(s) sprite soda
3 large eggs
1 package(s) 3.4 oz instant pistachio pudding mix
3/4 cup(s) melted coconut oil
1 cup(s) finely shredded coconut
FOR THE FROSTING
16 ounce(s) philadelphia cream cheese
1 package(s) 3.4 oz instant pistachio pudding mix
1 cup(s) powdered sugar
4 ounce(s) cool whip thawed
1/4 cup(s) milk
FOR THE TOPPING
1/2 cup(s) shelled and chopped pistachio nuts

Steps:

Shred the coconut flakes finer by putting them in a Cuisinart for a couple of minutes. Melt the coconut oil. The coconut oil comes in a jar and can be found near the other oils in the grocery store. Just scoop out the amount you need into a microwave safe bowl, and then microwave it for a minute or so to melt it.
Mix the cake mix, soda, eggs, pudding mix, melted coconut oil and finely shredded coconut in a mixer on low speed until combined. Mix an additional 3 minutes on medium speed.
Oil the bottom and sides of two standard round cake pans. Divide the thick cake batter evenly between the two, smoothing out the batter on top. Bake at 350 degrees for 20-25 minutes until a toothpick inserted comes out clean.
After the cakes have been out of the oven for 15 minutes, remove them from the pans and let them cool on cooling racks.
While the cakes are cooking, make the frosting. Mix the cream cheese in a mixer for 2-4 minutes until it is fluffy and light. Add the powdered sugar and pudding mix and continue to mix for another minute until combined. Add the milk and mix until creamy about one minute.
Fold the Cool Whip into the cream cheese mixture using a large spoon.
Put one cake layer down and add 1/3 of the frosting on top of it. Smooth evenly. Add the second layer of cake and frost the cake with the remaining 2/3 of the frosting. Sprinkle the top with the chopped pistachios.