Pistachio and Coconut Cake

“This coconut cake is good any time of the year, but the colour is perfect for St. Patrick’s Day. The secret is adding instant pistachio pudding mix into the cake mix and the frosting.” —Dora May Meredith, Rockford, Illinois

St Patrick's Day desserts - Pistachio Coconut CakeTaste of Home
Servings Prep Time Cook Time
16servings 20minutes 40minutes
Servings Prep Time
16servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios.
  2. Pour into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the centre comes out clean, 40-45 minutes. Cool on a wire rack.
  3. For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving.
Recipe Notes

Nutrition Facts

1 slice: 380 calories, 21g fat (6g saturated fat), 36mg cholesterol, 431mg sodium, 41g carbohydrate (28g sugars, 1g fibre), 5g protein.