Pistachio And Coconut Cake Recipe

Name: Pistachio And Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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

1
Preheat oven to 350u00b0. 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.
2
Pour into two greased 8-in. round baking pans or a greased
3
. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack.
4
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.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pistachio And Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio And Coconut Cake

How did you like this recipe?

Frequently Asked Questions