Shelly's Recipe

PISTACHIO CAKE

Category: Cakes from Cake Mixes

1 white cake mix
3 (4-serving size) pkgs instant pistachio pudding and pie filling
1-1/2 cups milk, divided
1/2 cup vegetable oil
1/2 cup water
5 eggs
1 cup (1/2 pint) heavy cream
1 cup sweetened flaked coconut
1/4 cup sugar

Preheat the oven to 350. Coat 2 (9 inch) round cake pans with nonstick cooking spray then lightly flour.

In a large bowl, beat the cake mix, 2 pkg pudding mix, 1/2 cup milk, the oil, and water until smooth. Beat in the eggs until well mixed. Pour into the cake pans and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from the pans and cool completely.

In a medium bowl, beat the heavy cream with the remaining 1 cup milk and pkg of pudding mix until thickened. Frost the cake with the cream mixture. Sprinkle the top and sides with the coconut.