Coconut and Pistachio Pudding Cake Recipe

Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it a step up from the traditional cake.


Yield: 16 servings

Ingredients

Cake:
1 white cake mix
1 package (3.4 oz) instant pistachio pudding mix
1 cup lemon-lime soda
3/4 cup coconut oil, melted
3 eggs
3/4 cup sweetened shredded coconut

Frosting:
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 package (3.4 oz) instant pistachio pudding mix
1/2 cup milk
4 oz frozen whipped topping, thawed (Cool Whip)

Toppings:
1/3 cup chopped pistachios
1/2 cup toasted coconut

Instructions

  1. Preheat the oven to 350ºF.  Prepare 2 9-inch round cake pans.  Set aside.
  2. In a large bowl, combine the cake mix, pudding mix, lemon-lime soda, coconut oil and eggs.  Beat on low speed until combined, then increase the speed to medium and beat for 2 more minutes.  Stir in the coconut. 
  3. Visit Coconut and Pistachio Pudding Cake @ www.tasteandtellblog.com for full instructions.

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