Monday, October 2, 2017

Pistachio Coconut Cake

This cake combines three of Gwen's favorite things together: pistachios, coconut, and green.

Yield: 14 servings


  • Cake
    • 1 box (15.25 oz.) white cake mix
    • 1 box (3.4 oz.) instant pistachio pudding mix
    • 1 cup lemon-lime soda
    • 3/4 cup vegetable oil
    • 3 eggs
    • Green food coloring, if desired
    • 1/2 cup sweetened shredded coconut
    • 1/2 cup shelled pistachios, chopped
  • Frosting
    • 1 1/4 cups cold milk
    • 1 package (3.4 oz.) instant pistachio pudding mix
    • Green food coloring, if desired
    • 1 carton (8 oz.) frozen whipped topping, thawed
  • Topping
    • 1/4 cup sweetened shredded coconut
    • 1/4 cup pistachios, chopped


  1. For the cake, combine the cake mix, pudding mix, soda, oil, eggs, and food coloring.  Mix until smooth.  Stir in the coconut and pistachios.
  2. Bake in two greased & floured 9" round baking pans at 350°F for 20-30 minutes, until a toothpick in the center comes out clean.  Cool on a wire rack.
  3. For the frosting, whip the milk, pudding, and food coloring together.  Fold in the whipped topping.
  4. Place the first cake on a serving dish.  Top with the frosting.  Layer on the second cake, and top with additional frosting.
  5. Immediately before serving, sprinkle the coconut & pistachios over the top.
Adapted from Taste of Home.

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