Big Ole Bill's Moist Coconut & Pistachio Pudding Cake Recipe Uses a Box Cake Mix by Bill Heleine

Cakes/Cupcakes Desserts
14 days ago
Big Ole Bill's Moist Coconut & Pistachio Pudding Cake Recipe Uses a Box Cake Mix

This easy pistachio and coconut pudding cake recipe is so delicious. It's festive enough for the holidays, but can (and should!) be baked year-round. This is one dessert your family will request over and over again.

The batter of this pudding cake is simply a French vanilla cake mix, lemon-lime carbonated soda, eggs, instant pistachio pudding mix, shredded coconut and coconut oil. If you've never baked or cooked with coconut oil, it comes in a jar and can be found near the other oils in the grocery store. Just scoop out the amount you need into a microwave safe bowl, and then microwave it for a minute or so to melt it.

The pistachio cream cheese frosting is the perfect complement to this moist cake. The frosting is made with cream cheese, instant pistachio pudding mix, powdered sugar, non-dairy whipped topping and milk. The result is a light and fluffy frosting. Sprinkle with some chopped pistachios and you've got a winning dessert. This green cake would be fun to make for St. Patrick's Day!

Cuisine: American
Prep Time: 20 minutes, plus time to cool
Cook Time: 20 to 25 minutes
Total Time: 40 to 45 minutes
Servings: Makes 1 cake

Ingredients

Cake

  • 1 box (15 ounces) French vanilla cake mix
  • 1 cup lemon-lime soda (I use Sprite) 
  • 3 large eggs
  • 1 box (3.4 ounces) instant pistachio pudding mix
  • 3/4 cup melted coconut oil
  • 1 cup finely shredded coconut

Frosting

  • 16 ounces cream cheese, softened
  • 1 box (3.4 ounces) instant pistachio pudding mix
  • 1 cup powdered sugar
  • 4 ounces non-dairy whipped topping, thawed (I use Cool Whip)
  • 1/4 cup milk

Topping

  • 1/2 cup shelled and chopped pistachio nuts

Here's how to make it: 

  1. Shred the coconut flakes finer by putting them in a blender or food processor for a couple of minutes. 
  2. Beat the cake mix, soda, eggs, pudding mix, melted coconut oil and finely shredded coconut in a mixer on low speed until combined. Mix an additional 3 minutes on medium speed.
  3. Oil the bottom and sides of two standard round cake pans. Divide the thick cake batter evenly between the two, smoothing out the batter on top. Bake in a preheated 325-degree F oven for 20 to 25 minutes, or until a toothpick inserted comes out clean. After the cakes have been out of the oven for 15 minutes, remove them from the pans and let them cool on cooling racks.
  4. While the cakes are cooling, make the frosting. Mix the cream cheese in a mixer for 2 to 4 minutes until it is fluffy and light. Add the powdered sugar and pudding mix and continue to mix for another minute until combined. Add the milk and mix until creamy, about 1 minute. Fold the non-dairy whipped topping into the cream cheese mixture using a large spoon.
  5. Put one cake layer down and add 1/3 of the frosting on top of it. Smooth evenly. Add the second layer of cake and frost the cake with the remaining 2/3 of the frosting. Sprinkle the top with the chopped pistachios.

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Donna John
Yum! I grew up eating Watergate salad, so I love pistachio desserts. You reminded me that I have a Watergate pistachio cookie recipe I need to get published. Love your recipes, Bill Heleine !
Elisa Schmitz, 30Seconds
I'm craving this cake right now, Bill Heleine . I think I could eat the pistachio cream cheese frosting with a spoon! #yum
Bill Heleine
Elisa, that's why I make extra! LOL!

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