STRAWBERRY PECAN COCONUT CAKE

By cnash

Ingredients

• 1 box white cake mix
• 1 box strawberry Jello
• 1 c. Wesson oil
• 1/2 c. milk
• 4 eggs
• 1 c. frozen strawberries
• 1 c. coconut
• 1 c. chopped pecans
• 1 stick melted butter
• 1 lb. box powdered sugar
• 1/2 c. drained strawberries
• 1/2 c. chopped pecans
• 1/2 c. coconut
• Red food coloring

Preparation

Step 1

Mix cake mix and Jello; blend. Add Wesson oil, eggs (one at a time), thawed strawberries, coconut and pecans. Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 minutes. Let set in pans 10 minutes and then cool on wire rack.

For Icing, ream butter, sugar and remaining ingredients. Add a few drops of red food coloring; mix well and spread on cake.