“This is a VERY moist cake. Very rich also. Great to have in summer time.”
READY IN:
1hr
SERVES:
50
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Lightly grease three 9-inch round cake pans with butter, then dust with flour. Shake out the excess flour. Set the pans aside.
  3. Place the cake mix, strawberry gelatin, pineapple and juice, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer.The strawberries should be well blended into the batter.
  4. Fold in the coconut and pecans.
  5. Divide the batter among the prepared pans and place them in the oven on the center rack.
  6. Bake the cakes until they are light brown, about 30 minutes.
  7. Remove the pans from the oven and place them on wire racks to cool.
  8. Remove cooled cake from pans.
  9. Meanwhile, make the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer. Add the sugar and drained strawberries. Blend on low until sugar is dissolved. Then raise the speed to medium and mix the frosting another minute until the frosting lightens and is well combined. Fold in the coconut and pecans.
  10. Frost cake.
  11. Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes.
  12. Slice and serve.
  13. Note:Cover the cake and store, in the refrigerator, for up to 1 week.

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