Description
Watergate Cake is a unique, moist dessert that brings together the delightful flavors of pistachio, coconut, and a hint of citrus. Topped with a creamy, fluffy frosting and loaded with pistachios and coconut, this cake is perfect for anyone who loves a sweet and nutty treat. Its vibrant green color and rich flavor make it an ideal addition to any celebration or as a simple indulgence.
Ingredients
1 pkg. 2-layer-size white cake mix
2 (3-oz.) pkg. pistachio instant pudding and pie mix
3 large eggs
1 cup vegetable oil
1 cup lemon-lime soda
1 cup chopped roasted, shelled pistachios
1 cup sweetened flaked coconut
1 cup milk
1 (8-oz.) container frozen whipped dessert topping, thawed
Instructions
- Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.
- In a large bowl, beat together cake mix, one of the pudding mixes, eggs, vegetable oil, and lemon-lime soda with an electric mixer on medium speed until smooth.
- Fold in 1/2 cup pistachios and 1/2 cup coconut. Spread the batter in the prepared pan.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack (about 1 hour).
- In a large bowl, whisk together the remaining package of pudding mix and milk until thickened.
- Fold in the whipped topping and spread the mixture over the cooled cake.
- Top with the remaining 1/2 cup pistachios and 1/2 cup coconut.
Notes
- Feel free to substitute pecans, walnuts, or other nuts of your choice.
- For a lighter version, you can use a low-fat whipped topping and substitute the cake mix with a lighter alternative.
- Add a handful of chopped pineapple or other fruits to the batter for an extra fruity layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
