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
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1 white cake mix (regular size)
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1 package (3.4 ounces) instant pistachio pudding mix
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1 cup lemon-lime soda
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3/4 cup canola oil
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3 large eggs
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1/2 cup flaked coconut
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1/2 cup toasted shelled pistachios, chopped
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FROSTING:
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1-1/4 cups cold 2% milk
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1 package (3.4 ounces) instant pistachio pudding mix
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1 carton (8 ounces) frozen whipped topping, thawed
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TOPPINGS:
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1/4 cup flaked coconut, toasted
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1/4 cup toasted shelled pistachios, chopped
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