Coconut and Pistachio Pudding Cake Recipe

Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it a step up from the traditional cake.

Yield: 16 servings


1 white cake mix
1 package (3.4 oz) instant pistachio pudding mix
1 cup lemon-lime soda
3/4 cup coconut oil, melted
3 eggs
3/4 cup sweetened shredded coconut


2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 package (3.4 oz) instant pistachio pudding mix
1/2 cup milk
4 oz frozen whipped topping, thawed (Cool Whip)


1/3 cup chopped pistachios
1/2 cup toasted coconut


  1. Preheat the oven to 350ºF.  Prepare 2 9-inch round cake pans.  Set aside.
  2. In a large bowl, combine the cake mix, pudding mix, lemon-lime soda, coconut oil and eggs.  Beat on low speed until combined, then increase the speed to medium and beat for 2 more minutes.  Stir in the coconut. 
  3. Divide the batter evenly between the two prepared baking pans.  The batter will be very thick.  Use an offset spatula to spread the batter evenly in the pans.
  4. Bake until a tester inserted comes out clean, 22-25 minutes.  Let the cake cool for 10 minutes, then turn out onto a cooling rack to cool completely.
  5. To make the frosting, place the cream cheese in a large bowl and beat until light and fluffy, about 2 minutes.  Add the powdered sugar and the pudding mix.  Start adding the milk, 1 tablespoon at a time, until the frosting is thin enough to spread.  Fold in the whipped topping.
  6. To assemble the cake, place one cake layer on a serving platter.  Spread some of the frosting on the cake, then top with the second layer.  Cover the cake with the remaining frosting and smooth with an offset spatula. 
  7. Press the toasted coconut to the sides of the cake, and sprinkle the top the chopped pistachios.  Refrigerate until ready to serve.


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