Ingredients
Scale
- 1 (16.25-ounce) box white cake mix
- 1 (3.4-ounce) box instant pistachio pudding
- 1 cup 7 Up (or club soda)
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans
- 1 (3.4-ounce) box instant pistachio pudding
- 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 the oven as per the cake mix instructions.
- Mix the cake mix, pistachio pudding, 7 Up, vegetable oil, and eggs in a large bowl until smooth.
- Fold in the sweetened coconut and chopped pecans.
- Pour batter into two greased and floured round cake pans.
- Bake according to the cake mix instructions and allow to cool completely.
- For frosting, mix the second box of pistachio pudding with whole milk until smooth; fold in the whipped topping.
- Place one cake layer on a serving plate, spread frosting on top.
- Add the second cake layer and cover the entire cake with remaining frosting.
- Garnish with sweetened coconut and Maraschino cherries.
Notes
To keep fresh, cover with plastic wrap and store in the refrigerator for 4 to 5 days. Can also be frozen in individual slices.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg