Step 1

Preheat the oven to 350°Fahrenheit. Grease and line a 9x13-inch baking pan with parchment paper.

Step 2

Make the cake: In a large bowl, beat the cake mix, 1 box of pistachio pudding mix, eggs, and oil with an electric mixer on medium speed for 2-3 minutes. Add the soda and blend until just combined.

Step 3

Fold in the 1/2 cup each of chopped pecans and shredded coconut. If using, add the well-drained crushed pineapple and mix.

Step 4

Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.

Step 5

Make the frosting: When the cake is cool, blend the remaining box of pistachio pudding mix and cold milk on medium speed for 2 minutes until thick.

Step 6

Gently fold the whipped topping into the pudding mixture until combined and fluffy.

Step 7

Spread the frosting evenly over the cooled cake. Garnish with the remaining 1/4 cup each of chopped pecans and coconut.

Step 8

Chill the cake for at least 30 minutes before slicing and serving. Enjoy!