Strawberry Cake with Coconut Cream Cheese Frosting

Photo by Susan M.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Cake:

  • 1

    (18.5 ounce) box white cake mix

  • 1

    (3 ounce) package strawberry Jell-O

  • 1

    Tablespoon self-rising flour (I didn’t have this, so I just threw a pinch of baking powder in and it worked just fine))

  • 4

    teaspoons granulated sugar

  • 3/4

    cup vegetable oil

  • 4

    eggs

  • 1/2

    cup water

  • 1/3

    cup fresh strawberries, finely diced.

  • Frosting:

  • Coconut Cream Cheese Frosting

  • 1

    (8 ounce) block cream cheese, softened

  • 2

    sticks (8 ounces) unsalted butter, softened

  • 2

    (1 pound) boxes powdered sugar

  • pinch of salt

  • 1

    teaspoon vanilla extract

  • 1

    cup sweetened shredded coconut

  • pink food coloring

  • strawberries for garnish

Directions

Cake: Preheat the oven to 350. To make the cake, combine to cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well. Divide the batter evenly into two 8 or 9inch round baking pans that have been greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely. Frosting: In a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved. Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and strawberries

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: