Pistachio Coconut Cake
posted by Linda in San Diego 04-01-99 12:51 PM
14-1/2 oz white cake mix (without pudding)
3/4 cup vegetable oil
3 eggs
1 cup lemon-lime or club soda
3.4-oz. package instant pistachio pudding mix
1 cup chopped pecans
1/2 cup flaked coconut
Preheat oven to 350 °F. Grease and flour a 13- by 9- by 2-inch baking pan. In a mixing bowl, combine the first five ingredients and mix well. Stir in pecans and coconut. Pour into pan. Bake until cake tests done (about 45 minutes). Cool completely.
Icing
2 envelopes whipped topping mix
1-1/2 cups milk
3.4-oz. package instant pistachio pudding mix
3/4 cup chopped pecans
1/2 cup coconut
Combine the first three icing ingredients in a mixing bowl. Beat until thickened, about 4 minutes. Spread over cake. Sprinkle with pecans and coconut. Yields 12-15 servings.