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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
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    16 servings

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

Directions

  • 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.
Editor's Note
To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Nutrition Facts
1 slice: 380 calories, 21g fat (6g saturated fat), 36mg cholesterol, 431mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • wdfcdwc
    Oct 24, 2017

    superb

  • vas
    Oct 24, 2017

    Good one for dinner

  • vas
    Oct 24, 2017

    Good one

  • vas
    Oct 24, 2017

    Good one

  • tennis-twin
    Jul 5, 2017

    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 !!!

  • ms11145
    Feb 25, 2017

    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!