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“I snagged this off of Facebook. I looked but didn't see this already in the recipes so I am adding it. I made it over the weekend for company and it was a huge hit! It was moist and very flavorful. I didn't have red food coloring so the icing is white. I baked the cake on Friday night and iced it on Sat morning. Turned out perfect.”
READY IN:
45mins
SERVES:
12
YIELD:
1 3 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. For cake:
  2. Combine cake mix, Jell-O, flour, sugar in a bowl and mix with wire whisk.
  3. Add softened butter and mix well.
  4. Add eggs one at a time, beating after each addition.
  5. Add the water & strawberries & mix well.
  6. Divide the batter (will be thick) into 3 cake pans (greased & floured, not sprayed, mine stuck).
  7. Bake at 350 for 25-35 min or till toothpick is clean & cake is pulling away from edges of pan.
  8. Cool on wire racks in pans for 10 min then remove from pans and cool on racks completely.
  9. For icing:
  10. Combine the softened cream cheese & butter & beat till soft & pliable and no lumps.
  11. Add 1 box of powdered sugar, salt & vanilla, 1/2 can milk & beat till mixed well.
  12. Add 1/2 box powdered sugar.
  13. Add cool whip & a few drops of red food coloring to make pink color & mix well.
  14. Add 1 cup coconut.
  15. Ice all three layers and top of cake.
  16. Sprinkle coconut on top.
  17. Place slices of strawberries on top of coconut.

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