Lime Coconut Pistachio Cake
 
 
Ingredients
  • 1 golden or white cake mix
  • ½ cup vegetable oil
  • 4 eggs
  • 1 cup warm water
  • 1 - 102 gram package instant vanilla pudding
  • juice of one lime
  • zest of one lime
  • 3 cups whipping cream
  • 1½ -102 gram packages instant vanilla pudding
  • 1½ cups 2% or whole milk
  • ⅓ cup pistachios, shelled and raw
  • 1 cup toasted coconut ribbons
  • white chocolate curls
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix the cake mix, oil, eggs, water, instant vanilla pudding (just the powder), and the lime juice and zest together using a mixer for about 2-3 minutes until smooth.
  3. Pour into greased bundt cake pan.
  4. Bake for 35-45 minutes.
  5. Let cake cool and then freeze for a few hours or overnight.
  6. For the filling, whip the whipping cream.
  7. Mix the package and a half of vanilla pudding with the milk. Let it set up. It will be very thick.
  8. Fold the whipped cream and pudding together.
  9. Cut cake in half.
  10. Fill the middle of the cake and sprinkle with shelled pistachios.
  11. Use the rest of the filling to cover the outside of the cake.
  12. Top with toasted coconut ribbons, shredded white chocolate and remaining pistachios. Pat into the sides as well.
  13. If not serving immediately, store in the refrigerator.
Recipe by Sugar Plum Sisters at https://sugarplumsisters.com/2015/03/lime-coconut-pistachio-cake/