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

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