Pistachio Coconut Cake

PISTACHIO COCONUT CAKE

1 (18.25 ounce) package white cake mix
eggs (as called for on cake mix)
oil (as called for on cake mix)
lemon-lime soda (substituted for amount of water called for on cake mix)
1 (3 ounce) package instant pistachio pudding mix
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans

frosting:
2 (1.3 ounce) envelopes Dream Whip mix
1 1/2 cups milk
1 (3 ounce) package instant pistachio pudding mix
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans

Prepare the cake mix with eggs, oil, soda and 1 package of pudding as directed on package. Fold in coconut and pecans. Pour into a greased 9 x 13 cake pan.

Bake at 350 degrees for about 40 minutes, until a toothpick inserted comes out clean. (This is longer than the cake mix directions.) Let the cake cool completely before frosting.

To make frosting: Combine Dream Whip mix, pudding mix and milk. Beat until thick. Spread over cake. Sprinkle pecans and coconut on top.

Decorating: I placed a shamrock shaped cookie cutter in the center of frosted cake and filled it in with green sprinkles. Removed cookie cutter. Then, I placed a small paper plate over the shamrock, sprinkled the pecans and coconut all around. Removed the paper plate to reveal a circle around the shamrock clear of pecans and coconut. (See previous post for pictures.)