Pistachio And Coconut Cake

• 1 white cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1 cup lemon-lime soda
• 3/4 cup canola oil
• 3 large eggs
• 1/2 cup flaked coconut
• 1/2 cup toasted shelled pistachios, chopped
• 1-1/4 cups cold 2% milk
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/4 cup flaked coconut, toasted
• 1/4 cup toasted shelled pistachios, chopped

1. Preheat oven to 350u0b0. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios.
2. Pour into two greased 8-in. round baking pans or a greased
3. . Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack.
4. For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving.

white cake, lemonlime soda, canola oil, eggs, flaked coconut, pistachios, milk, frozen whipped topping, flaked coconut, pistachios

Taken from www.tasteofhome.com/recipes/pistachio-and-coconut-cake/ (may not work)