This cake is a combination on Pistachio and coconut with lemon , cream cheese and marshmallow frosting and fillling.
- Coconut pistachio cake with cream cheese lemon and marshmallow fluff frosting birthday cake
- 2 boxes DH classic white cake mix (follow directions on box)
- 2 envelopes of instant Pistachio pudding mix
- 1 tsp. Almond extract
- 1 bag of sweetened coconut flakes (or shredded)
- 2 containers of DH whipped Lemon frosting
- 1 8oz of cream cheese softened at room temp.
- 1 jar of marshmallow fluff
- Pre heat oven to 350 degrees
- Add the pistachio instant pudding mix, almond extract and green food coloring to the cake batter during mixing. Then fold half a bag of the coconut flakes into the batter.
- Bake as directed in three well greased 9 inch round cake pans until done. Cool completely on wire rack.
Frosting:
- Whip the cream cheese until soft and fluffy, add the whipped lemon frosting and marshmallow fluff. Combine until light and fluffy. Do not over mix.
- Fill and frost cake layers on a platter and decorate the remaining coconut on top and decorate with tinted chocolate scrolls.
- Serves: 16-18 people (depending on size of each slice)
