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Coconut Pistachio Cake

Pistachio Cake

The colour of pistachios is always striking. Isn’t it positive? No wonder pistachio cake is so popular. It tastes great too!

Ingredients:

  • 2 1/2 cups sweetened desiccated coconut (lightly toasted)
  • 1/3 cup butter (melted)
  • 2 cups cold 2% milk
  • 2 packets (3.4 oz each) instant pistachio pudding mix
  • 1 cup whipped topping
  • chopped pistachios (optional)

Method:

Preheat the oven to 175°C (350°F).

In a mixing bowl, combine the toasted shredded coconut and melted butter. Press the mixture onto the bottom and up the sides of a greased 9-inch pie plate to form the crust.

Bake the crust in the preheated oven for 10-12 minutes or until lightly golden brown. Remove from the oven and allow to cool completely.

In a large mixing bowl, whisk together the cold milk and instant pistachio pudding mix until thick, about 2 minutes.

Fold in the whipped topping until well combined and smooth.

Pour the pistachio pudding mixture into the cooled coconut crust and spread evenly.

Refrigerate for at least 4 hours or until set.

Before serving, garnish with chopped pistachios if desired.

Slice and serve the Coconut Pistachio Cake cold and enjoy the creamy, coconut and pistachio flavour!

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