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Pistachio Coconut Cake


I came across this moist and tender cake recipe while thumbing through my latest Southern Living magazine, and I thought it would be a great cake to share for St. Patrick’s Day and for all of you Pistachio lovers out there.  This recipe is so easy because it starts with a cake mix.  I don’t use a cake mix in many recipes, but this one is so good with the addition of Pistachio pudding and coconut…and what else…but roasted pistachios. That’s right…pistachios.  If that’s not enough, the frosting has more Pistachio pudding, and more coconut and roasted pistachios…oh yeah!

Here’s how I made this super easy cake…

 Before I mixed the cake ingredients, I spread some coconut on a baking pan…

I preheated my oven and toasted the coconut in my oven, watching it very closely.  It only takes a minute or so. I reserved this coconut for the top of the cake…

Then I opened a bag of pistachios that had already been roasted and chopped some of them up…

Okay, for the cake…

I added a white cake mix, a box of instant Pistachio pudding, some lemon-lime soda, oil and eggs to the bowl of my stand mixer…

And mixed everything together on low-speed until moistened, then on medium speed for about 30 seconds…

Then I added some un-toasted coconut and some chopped pistachios to the mixture…

And mixed it for about 30 more seconds.  I ran a spatula around the sides and under the paddle attachment and mixed for about 30 additional seconds…

I poured the cake batter into two 8″ round cake pans that I had lined with wax paper and greased and floured…

I baked the cakes for about 40 minutes until they were golden brown on top and a toothpick inserted into the center came out clean…

And I inverted the cakes onto a wire rack to cool completely…

While the cakes were cooling I made the frosting…

I started by adding 1 package of instant Pistachio pudding and 1 cup of milk to the bowl of my stand mixer…

And I mixed them together on low-speed for about one minute, then on medium speed for an additional minute… 

Then I added some cool whip…

And mixed everything on low-speed just long enough to combine the cool whip with the other ingredients…

I refrigerated the frosting until the cakes were completely cooled, then I spread half of the frosting over one cake layer…

And the other half over the second layer leaving the sides exposed…

I finished by sprinkling toasted coconut and chopped pistachios over the top…Done!!!

See how moist and tender this piece of cake is??  If you like Pistachios, you’re gonna love this moist and tender easy peasy cake…

Enjoy and Happy St. Patrick’s Day!



Pistachio Coconut Cake

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60


A moist & tender pistachio coconut cake, topped with a pistachio cool whip frosting.



For the Cake

  • 1 white cake mix, with or without pudding
  • 1 small package instant Pistachio pudding, 3.4 ounce
  • 1 cup lemon-lime soda
  • 3/4 cup canola oil
  • 3 large eggs
  • 1/2 cup shredded sweet coconut
  • 1/2 cup chopped toasted/roasted pistachios

For the Frosting

  • 1 cup cold 2% milk
  • 1 package instant pistachio pudding, 3.4 ounce
  • 1 carton cool whip, 8 ounce, thawed

For the Topping

  • 1/4 cup sweetened coconut, toasted
  • 1/4 cup toasted/roasted pistachios, chopped


  1. Preheat oven to 350 degrees.
  2. Line two 8″ round cake pans with rounds of wax paper. Grease and flour the wax paper and insides of pans and set aside.

For the Cake

  1. Add the cake mix, pudding mix, lemon-lime soda, canola oil and eggs to the bowl of a stand mixer, or use a hand mixer. Mix the ingredients on low speed to moisten all ingredients. Mix on medium speed for about 30 seconds. Add the coconut and pistachios and mix on medium speed for 30 seconds. Scrap down sides of bowl and under paddle attachment, if using a stand mixer, and mix for an additional 30 seconds.
  2. Pour batter into prepared pans and bake for about 40 minutes until cakes are golden brown on top and a toothpick inserted into the center comes out clean.
  3. Run a knife around the edges of cakes and invert them onto a wire cooling rack. Peel off wax paper and allow cakes to cool completely.

For the Frosting

  1. Add the milk and pudding mix to the bowl of a stand mixer. Mix on low speed for about 30 seconds, then on medium speed for about 2 minutes. Fold in the cool whip and mix on low speed just long enough to incorporate the cool whip. Refrigerate the frosting until the cakes are completely cool.
  2. Spread one half of the frosting over the first cake layer. Place the second layer on top of the first layer. Spread the second half of the frosting over the top layer.

For the Topping

  1. Spread the coconut on a baking sheet and place in the preheated oven after removing cakes from the oven. Place the coconut in the oven and toast it until it’s light brown. This happens very quickly so don’t walk away.
  2. Sprinkle the toasted coconut and pistachios over the top layer of the cake.
  3. Refrigerate cake until ready to serve.


  • For the pistachios, I used store bought pistachios that were already roasted in the bag as well as salted. You can roast your own pistachios in a 350 degree oven, but be careful…it doesn’t take long to burn them.


  • Serving Size: 12



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