Pistachio Coconut Cake Recipe
Yield: 15 servingsRecipe by luhu.jp
Ingredients:
1 package: White cake mix, 14 1/2 oz
Soda,
Without pudding mix,
1 package: Instant pudding mix --,
3/4 cup: Vegetable oil,
Pistachio 3.4 oz,
3 each: Eggs,
1 cup: Pecans, chopped
1 cup: Lemon-lime soda, or club
1/2 cup: Coconut flakes,
ICING:
2 Envelopes: ,
3/4 cup: Pecans, chopped
1 1/2 cup: Milk,
1/2 cup: Coconut,
1 package: Instant pudding mix --,
Whipped topping,
Pistachio 3.4 oz,
Directions:
In a mixing bowl, combine the first five ingredients and mix well.
Stir in pecans and coconut. Pour into a greased and floured 13x9x2
in. baking pan. Bake at 350 deg. for 45 min. or until cake test done.
Cool. Combine the first three icing ingredients in a mixing bowl;
beat until thickened, about 4 min. Spread over cake. Sprinkle with
pecans and coconut. Yield: 12-15 servings.
Recipe By : Country Woman
Source from luhu.jp
Stir in pecans and coconut. Pour into a greased and floured 13x9x2
in. baking pan. Bake at 350 deg. for 45 min. or until cake test done.
Cool. Combine the first three icing ingredients in a mixing bowl;
beat until thickened, about 4 min. Spread over cake. Sprinkle with
pecans and coconut. Yield: 12-15 servings.
Recipe By : Country Woman
Source from luhu.jp