1 (18 ounce) package white cake mix
3 eggs
1 cup carbonated lemon-lime beverage
1 cup finely chopped toasted pecans (but I like pistachios)
3⁄4 cup vegetable oil
1⁄2 cup coconut
1 (3 1/2 ounce) package instant pistachio pudding mix
Cover-Up Icing:
2 (1 1/2 ounce) envelopes dry whipped dessert topping mix
1 1⁄2 cups cold milk
1 (3 1/2 ounce) package instant pistachio pudding mix
1⁄2 cup coconut
1⁄2 cup chopped toasted pecans or 1⁄2 cup pistachios
For The Cake: Mix all of the cake ingredients together. Pour into a greased and floured 13x9 inch pan. Bake at 350 degrees for 40-45 minutes. Icing: Beat first three ingredients together. Spread on top of cake. Sprinkle with coconut and nuts.