Lemon Pistachio Cake

Ingredients 

Betty Crocker Lemon Cake mix

2 cups crushed pistachio (unsalted or low salt) divided 

3 eggs

1 cup milk

1/2 cup butter, melted

2 tbsp olive oil

1/2 cup sweetened condensed milk

1 cup sweetened coconut shavings

2 tsp vanilla extract

zest of 1 lemon

Cooking spray

Cooking Tools

Deep Tart pan with removable bottom

2 large mixing bowl

Electric hand mixer

Flour sifter

Directions

Preheat oven to 350 Degrees F. Spray inside of tart pan with cooking spray and set aside. In a mixing bowl, add the ingredients for the cake, use 1 cup of the pistachios and use a hand mixer to whip for about a minute to combine well.  Pour batter into the prepared pan and bake in the oven for 45-50 minutes. ( test doneness with a toothpick in the center of cake to come out clean).  Remove cake from oven and cool to room temperature. To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and lemon zest and continue to whip until fluffy. Once cake is cooled completely, Ice the top of cake and place  1 cup crushed pistachio’s around the rim of the cake, then top with additional lemon zest. I prefer the cake chilled before serving.

Serves 8

Lemon Buttercream Frosting

Ingredients

• ½ cup unsalted butter, at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 ½ tsp pure vanilla extract
• 2 tbsp milk
• zest of 1 lemon

Toppings

1 cup crushed pistachio 

zest of 1 lemon