STRAWBERRY COCONUT LAYER CAKE
A fabulous dessert with strawberries in season. I love the combination of the strawberries and coconut in the frosting. You will wow your guests with this easy recipe.
1 (1 lb. 2.25 oz.) box white cake mix 3 TB all-purpose flour 3 large eggs 1/2 c. water 3/4 c. vegetable oil 1 (3 oz.) box strawberry Jell-O 3/4 c. fresh strawberries, coarsely chopped ½ c. flaked coconut Frosting: 2 c. confectioner’s sugar, as needed 6 TB butter 2 TB fresh strawberries, chopped ¼ c. flaked coconut
Preheat oven to 350 degrees; generously grease 2, 9-inch cake pans. In a mixing bowl; combine cake mix and flour. Add eggs and oil. Stir in Jell-O, water, strawberries and coconut. Transfer into prepared pans, bake 40 minutes. In a small bowl, cream together butter and sugar well. Add additional sugar as needed for a spreadable consistency. Stir in strawberries and coconut. Invert one cake onto serving platter. Spread with half of frosting; top with second cake. Spread with remaining frosting.