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Creamy Pistachio and Coconut Pudding Cake

Heidi Davison
This refreshing pistachio and coconut cake is perfect for St. Patrick's Day, Easter, a bridal shower, or any other special occasion.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • Cake:
  • 1/2 cup shelled and chopped pistachios
  • 1 package white cake mix
  • 1 3.4 oz instant pistachio pudding mix
  • 3/4 cup vegetable oil
  • 1 cup water
  • 3 eggs
  • 1/2 cup shredded and sweetened coconut
  • Frosting:
  • 1.25 cups milk
  • 1 3.4 oz instant pistachio pudding mix
  • 8 oz carton frozen whipped topping thawed
  • Topping:
  • 1/4 cup chopped pistachios
  • 1/4 cup shredded and sweetened coconut

Instructions
 

  • Heat oven to 350 degrees
  • Shell and chop pistachios
  • Mix cake ingredients together and beat with hand mixer until smooth
  • Pour into greased cake pans
  • Bake for 40 minutes or until inserted knife is dry
  • Let cake cool completely before assembling
  • Mix together frosting ingredients and beat for 2 minutes or until smooth
  • Let cool in refrigerator until sturdy
  • Once everything has cooled, assemble cake with alternating layers
  • Top with remaining pistachios and coconut before serving

Notes

Recipe adapted from Taste of Home Magazine