Strawberry Cake Supreme

This is a cool creamy strawberry cake, I got the recipe from my Mom I am not sure where she got it but I love it. I love to bake and this one is sooo good and I love to make things that look pretty and this one definately does. The cake is hot pink and the icing a lighter pink and then I garnish with fanned strawberries on top! Hope you like it as much as I do.

• Ready In: 5 hrs 30 mins
• Serves: 10-12
• Yields: 1 cake

Ingredients

• Cake

• 1 (18 1/4ounce) package  white cake
• 1 (3 ounce) package  strawberry gelatin powder
• 1  cup fresh strawberries (mashed)
• 1  cup  vegetable oil
• 1⁄2 cup milk
• 4  eggs
• 1  cup coconut (flaked)
• 1⁄2 cup pecans (chopped)

• Strawberry Cream Cheese Frosting

• 1 (8 ounce) package cream cheese
• 1⁄2 cup butter (room temperature)
• 3 1⁄2 cups confectioners' sugar
• 3⁄4 cup fresh strawberries (mashed and drained)
• 1⁄2 cup flaked coconut
• 1⁄2 cup pecans (chopped)

Directions

1. Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
2. In a large bowl, mix toether cake mix and gelatin.
3. make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
4. Fold in coconut and pecans.
5. Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
7. To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
8. Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.