Coconut and Pistachio Pudding Cake

Step 1

Preheat the oven to 350ºF.  Prepare 2 9-inch round cake pans.  Set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Press the toasted coconut to the sides of the cake, and sprinkle the top the chopped pistachios.  Refrigerate until ready to serve.