PISTACHIO COCONUT CAKE

Pistachio Coconut Cake image

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

Provided by Taste of Home

Time 55m

Yield 12-15 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 446 calories, Fat 29g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 301mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.