Watergate Cake with Coverup Frosting

Instructions

1. Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray a 9 x 13-in (23 x 33-cm) cake pan with cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the cake mix, club soda, oil, eggs, 1 package of the pudding mix, and a heaping ¼ teaspoon salt. Mix on medium speed until light and evenly combined, scraping down the bowl as needed, about 2 minutes. Add ½ cup (30 g) of the coconut and ½ cup (60 g) of the pistachios and mix to combine.
3. Pour the batter into the prepared pan and spread into an even layer.
4. Bake until the top is lightly golden and a cake tester or toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 2 hours.
5. Make the frosting: In the bowl of an electric mixer fitted with the whisk (or beaters), beat the cream on medium speed until just starting to thicken, about 2 minutes. Add the powdered sugar, 3 tablespoons of the second box of pudding mix (reserve the remaining pudding mix for another cake or discard), the vanilla, and a pinch of salt. Beat on medium speed until thickened and smooth, about 1 minute.
6. Spoon the frosting onto the cooled cake, then use an offset spatula to spread and swirl it decoratively. Sprinkle the cake with the remaining coconut and pistachios.