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Strawberry Coconut-Pecan Cake Recipe

Ingredients

How to make it

  • 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.
  • STRAWBERRY CREAM CHEESE FROSTING
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup (1 stick) butter, room temperature
  • 3 1/2 cups confectioners' sugar, sifted
  • 3/4 cup fresh ripe strawberries, rinsed, capped and mashed to make 1/2 cup then drained well
  • 1/2 cup frozen unsweetened grated coconut, thawed
  • 1/2 cup chopped pecans
  • Cream together the cream cheese, butter, and sugar.
  • Rinse strawberries, hull and mash to make 1/2 cup.
  • Drain the mashed berries well. Stir into the creamed mixture.
  • Stir in coconut and pecans.

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The Cook

paprikamama Lake Mary, FL

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