Pistachio And Coconut Cake Recipe

Ingredients

1 white cake mix (regular size)1 package (3.4 ounces) instant pistachio pudding mix1 cup lemon-lime soda3/4 cup canola oil3 large eggs1/2 cup flaked coconut1/2 cup toasted shelled pistachios, choppedFROSTING:1-1/4 cups cold 2% milk1 package (3.4 ounces) instant pistachio pudding mix1 carton (8 ounces) frozen whipped topping, thawed TOPPINGS:1/4 cup flaked coconut, toasted1/4 cup toasted shelled pistachios, chopped

Preparation

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.