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Pistachio and Coconut Pudding Cake on a Glass Dish

Creamy Pistachio and Coconut Pudding Cake

A stunning green two-layer cake from Taste of Home: white cake mix and pistachio pudding batter studded with pistachios and coconut, layered with a fluffy pistachio pudding and whipped topping frosting, finished with more nuts and coconut.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake
  • 8 oz shelled pistachios divided
  • 3.4 oz instant pistachio pudding mix 1 box
  • 1 box white cake mix
  • 1 cup water
  • 3/4 cup oil
  • 3 eggs
  • 1/2 cup sweetened shredded coconut plus about 1/4 cup for topping
Pudding frosting
  • 1 1/4 cups milk
  • 3.4 oz instant pistachio pudding mix 1 box
  • 8 oz frozen whipped topping thawed; light is fine

Method
 

  1. Shell the pistachios (or buy them shelled).
  2. Mix one box of pudding mix with the cake mix. Add the water, oil and eggs and beat with a hand mixer about 2 minutes until creamy and smooth.
  3. Stir in a little more than half the pistachios and 1/2 cup coconut. Divide between two round cake pans and bake at 350°F about 40 minutes, until a knife comes out clean. Cool on a wire rack.
  4. Slice a thin layer off the top of each cake with a bread knife so the pudding will not slide off.
  5. Beat the milk, second pudding mix and whipped topping 2 minutes, then chill a few minutes to thicken.
  6. On a cake stand, alternate layers of cake and pudding. Top with the remaining pistachios and coconut. Keep refrigerated.

Notes

Drips and crumbles are part of the deconstructed look. The batter also works as a sheet cake or cupcakes.