Pistachio Coconut Cake — Moist & Scrumptious!

Pistachio Coconut Cake

Ingredients

1 regular size package white cake mix
3/4 cup canola oil
3 eggs
1 cup lemon-lime soda
1 regular size package instant pistachio pudding mix
1 cup chopped pecans
1/2 cup flaked coconut

Icing:
1-1/2 cups milk
2 envelopes Dream Whip
1 regular size package instant pistachio pudding mix
3/4 cup chopped pecans
1/2 cup flaked coconut

Directions

~In a large bowl, combine the dry cake mix, oil, eggs, soda, and dry pudding mix and mix well. Stir in pecans and coconut.

~Pour into a greased 13×9″ baking pan. Bake at 350° for 40-45 minutes. Cool completely on a wire rack.

~For icing, combine the milk, topping mix, and dry pudding mix in another large bowl; beat until thickened, about 4 minutes.

~Spread over cake. Sprinkle with pecans and coconut.

~Store in the refrigerator.

~Makes 15 servings.