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.
Ingreadient
- 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
- 1-1/4 cups cold 2% milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup flaked coconut, toasted
- 1/4 cup toasted shelled pistachios, chopped
Direction
- 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.
