Pistachio Easter Cake

Hello again, and thanks for viewing this blog. Above is a picture of an Easter Cake I made over the holiday. The recipe is so easy, there's no need for a video. Hope you try it and enjoy!

Cake:
1 box of Duncan Hines Yellow Cake Mix
1 box of Jello Pistachio Pudding Mix
4 large eggs
1/3 cup vegetable oil
1 cup of water

Frosting:
2 sticks of butter (room temperature)
4 cups of confectioners sugar
2 tsp. vanilla extract
1/2 cup milk

Preheat oven to 350ºF. Grease and flour 10-inch Bundt Pan.
Combine cake mix, pudding mix, eggs, water, oil and in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds. Pour into pan.
Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.

For Frosting, combine all ingredients and beat at low speed with an electric mixer. Drizzle on bundt cake.

For Decoration:
1/2 cup shredded coconut
5-7 drops of green food coloring
Malted Egg Balls

Mix coconut and food coloring together until coconut turns green. Sprinkle on top of frosted cake and decorate with malted eggs.