Shelly's Recipe

STRAWBERRY COCONUT PECAN CAKE

Category: Cakes from Cake Mixes

Cake:
1 box white cake mix
1 (3 ounce) box strawberry gelatin
1 cup toasted coconut
1 cup chopped toasted pecan
1 (16 ounce) container of frozen strawberries, thawed, mashed and divided
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk

Icing:
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 (1 pound) box of powdered sugar, sifted
1/4 cup chopped toasted pecans
1/4 cup toasted coconut
1/2 teaspoon of strawberry extract
1/4 cup of the remaining mashed strawberries, more or less
Extra toasted coconut, for garnish, optional
Fresh sliced strawberries, for garnish, optional

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with non-stick spray; set aside. Lightly toast 1-1/4 cups of chopped pecans in a dry skillet over medium high heat, stirring frequently, until fragrant. Remove, set aside to cool, and add 1-1/4 cups coconut; toast until very lightly browned and set aside to cool. (I used some of both of those in the cake and in the frosting, and garnished the top of the cake with coconut.)

Add the cake mix, gelatin, 1 cup of the toasted coconut and 1 cup of the toasted pecans to a large mixing bowl; stir to combine. Add 1 cup of the mashed strawberries and the eggs, oil, and milk; beat at medium speed with an electric hand mixer until well blended. Pour into prepared pan and bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

For the icing, use a mixer to cream together the butter and sugar. Fold in the remaining 1/4 cup of the toasted pecans and coconut and the strawberry extract. Add only enough of the remaining mashed strawberries to make the icing spreadable. Spread over the cooled cake. Store leftovers covered in the refrigerator.