Pistachio Coconut Cake

• 1 package white cake mix (regular size)
• 3/4 cup canola oil
• 3 eggs
• 1 cup lemon-lime or club soda
• 1 package (3/4 ounce) instant pistachio pudding mix
• 1 cup chopped pecans
• 1/2 cup sweetened shredded coconut
• 1-1/2 cups milk
• 2 envelopes whipped topping mix (Dream Whip)
• 1 package (3/4 ounce) instant pistachio pudding mix
• 3/4 cup chopped pecans
• 1/2 cup sweetened shredded coconut

1. In a large bowl, combine the dry cake mix, oil, eggs, soda and dry pudding mix and mix well. Stir in pecans and coconut. Pour into a greased
2. . Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. For icing, combine the milk, topping mix and dry pudding mix in another large bowl; beat until thickened, about 4 minutes. Spread over cake. Sprinkle with pecans and coconut. Store in the refrigerator.

white cake, canola oil, eggs, lemonlime, pecans, coconut, milk, pecans, coconut

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