Ingredients
Scale
- 1 (16.25-ounce) box white cake mix
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 cup club soda or 7 Up
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans
- 1/2 cup whole milk
- 1 (8-ounce) container frozen whipped topping
- 1 1/2 cups sweetened flaked coconut (for garnish)
- maraschino cherries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix.
- Add the club soda, vegetable oil, and eggs; mix on medium speed for about two minutes until well blended.
- Gently fold in 1 cup of sweetened flaked coconut and chopped pecans.
- Pour the batter into a greased 9×13 inch baking pan and bake for approximately 32 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, whisk together the remaining pistachio pudding mix and whole milk until thickened; then fold in frozen whipped topping.
- Frost the cooled cake and sprinkle with an additional 1 ½ cups of sweetened flaked coconut. Top with maraschino cherries if desired.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 270
- Sugar: 22g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg