PISTACHIO CAKE

1 PKG (18.25 OZ) WHITE CAKE MIX

4 PKGS (4-SERVING SIZE) INSTANT PISTACHIO PUDDING AND PIE FILLING

1 1/2 CUPS MILK, DIVIDED

1/2 CUP VEGATABLE OIL

1/2 CUP WATER

5 EGGS

2 CUPS HEAVY CREAM

1 CUP SWEETENED FLAKED COCONUT

 Preheat oven to 350 degrees F.  Grease and flour 2 nine inch pans.

In a large bowl, beat cake mix, 2 packages pudding mix, 1/2 cup milk, oil and water until smooth. Beat in eggs until well mixed. Pour into cake pans and bake for 30-35 minutes, or until wooden toothpick inserted in the center comes out clean. cool in pan for 15 minutes, then remove from pans and cool completely. In a medium bowl, beat the 2 cups heavy cream, 2 cups milk and 2 pkgs pudding mix until thickened. Use this to frost cake. Sprinkle with coconut.

This frosting is also good with a strawberry cake with chocolate fudge layered in between layers. A Spamoni cake!