STRAWBERRY PECAN COCONUT CAKE
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
ICING:
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
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.
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