Pistachio and Coconut Cake
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
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
Reviews
superb
Good one for dinner
Good one
Good one
Very good - followed recipe exactly except for the frosting, I used 1/2 pistachio pudding and 1/2 vanilla pudding because I thought there was a little too much pistachio (with some in the cake and the frosting) - turned out delicious !!!
Back in the 70's this cake was known as Watergate Cake with Cover Up Frosting. Love it. And it's so pretty to serve any time of the year, but esp. in the Spring. Great flavor!