Preheat oven to 350 degrees Fahrenheight. In a large mixing bowl combine white cake mix, instant pistachio pudding, egg whites, oil, and soda. Use an electric mixer and beat on medium speed for about three minutes. Fold in chopped nuts and pour, dividing evenly, into two greased layer cake pans. I used two 9-inch round cake pans for this recipe. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool cakes on a baking rack for about 10 minutes. Then carefully invert pans to remove cakes and continue cooling on baking rack until completely cooled.

In a large bowl combine the 4 envelopes of Dream Whip, instant pistachio puddings and milk. Using an electric mixer beat on low speed until ingredients are combined then continue beating on high speed until mixture reaches stiff peaks.

To make toasted coconut place coconut into a small pan. Place over medium heat and cook, stirring constantly, until toasted or lightly brown. Remove from heat and allow to cool completely before placing on cake.

Place about 1/8 cup of icing on cake plate in the center. Place one cooled cake on top of the icing. Center the cake and give it a twist so that it will not slide. Next, place about 1 cup of icing on top begin icing only the top of this cake. Then add the other cake on top of the iced cake and add icing to top and sides of the now two-layer cake. Add chopped nuts to top of cake and add toasted coconut to sides of cake.

Keep cake covered with a cake dome and keep refrigerated until ready to serve.