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Coconut Pistachio Pudding Cake

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Delight in the nostalgic flavors of this Coconut Pistachio Pudding Cake, a modern twist on the classic Watergate Cake. Moist and fluffy, this dessert combines the rich taste of pistachio with the tropical essence of coconut, topped with a creamy pistachio cream cheese frosting. Perfect for spring gatherings or any occasion that calls for a show-stopping dessert.

Ingredients

  • For the Cake:
  • 1 box (15–17 oz) white cake mix
  • 1 (3.4 oz) package instant pistachio pudding mix
  • 1 cup lemon-lime soda (e.g., Sprite or 7-Up)
  • 3/4 cup coconut oil, melted
  • 3 large eggs
  • 3/4 cup sweetened shredded coconut
  • For the Frosting:
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 (3.4 oz) package instant pistachio pudding mix
  • 1/2 cup milk
  • 4 oz frozen whipped topping (e.g., Cool Whip), thawed
  • For the Toppings:
  • 1/3 cup chopped pistachios
  • 1/2 cup toasted coconut

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, combine cake mix, pistachio pudding mix, lemon-lime soda, melted coconut oil, and eggs. Beat on low speed until combined, then on medium speed for 2 minutes. Stir in shredded coconut.
  • Divide batter evenly between pans. Spread evenly with an offset spatula (batter is thick).
  • Bake 22–25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to rack to cool completely.
  • For frosting, beat cream cheese until fluffy. Add powdered sugar and pistachio pudding mix, mix well. Gradually add milk until spreadable. Fold in whipped topping.
  • Place one cake layer on serving plate. Spread frosting on top. Add second layer and frost entire cake.
  • Press toasted coconut into sides; sprinkle chopped pistachios on top. Refrigerate until serving.

Notes

  • For a more vibrant green color, add a few drops of green food coloring to the batter.
  • Use room temperature ingredients for best texture.
  • Can be baked in a 13×9-inch pan; adjust baking time accordingly.

Find it online: https://yumfamilyrecipes.com/coconut-pistachio-pudding-cake/