Pistachio coconut cake
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | White cake mix -- 14 1/2 oz |
| Without pudding mix | ||
| ¾ | cup | Vegetable oil |
| 3 | eaches | Eggs |
| 1 | cup | Lemon-lime soda -- or club |
| 2 | Envelopes | |
| 1½ | cup | Milk |
| 1 | pack | Instant pudding mix -- |
| Pistachio 3.4 oz | ||
| Soda | ||
| 1 | pack | Instant pudding mix -- |
| Pistachio 3.4 oz | ||
| 1 | cup | Pecans -- chopped |
| ½ | cup | Coconut flakes |
| ¾ | cup | Pecans -- chopped |
| ½ | cup | Coconut |
| Whipped topping | ||
Directions
ICING
In a mixing bowl, combine the first five ingredients and mix well.
Stir in pecans and coconut. Pour into a greased and floured 13x9x2 in. baking pan. Bake at 350 deg. for 45 min. or until cake test done.
Cool. Combine the first three icing ingredients in a mixing bowl; beat until thickened, about 4 min. Spread over cake. Sprinkle with pecans and coconut. Yield: 12-15 servings.
Recipe By : Country Woman