Strawberry Coconut-pecan Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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this is a recipe that my friend gave me and another friend requested, I havent made it yet, but will very soon...it sounds heavenly and very yummy. Ingredients:
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 |
Directions:
1. Mix cake mix and Jello; blend. Add Wesson oil, eggs (one at a time),
2. 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.
3. STRAWBERRY CREAM CHEESE FROSTING
4. 1 (8-oz.) pkg. cream cheese, softened
5. 1/2 cup (1 stick) butter, room temperature
6. 3 1/2 cups confectioners' sugar, sifted
7. 3/4 cup fresh ripe strawberries, rinsed, capped and mashed to make 1/2 cup then drained well
8. 1/2 cup frozen unsweetened grated coconut, thawed
9. 1/2 cup chopped pecans
10. Cream together the cream cheese, butter, and sugar.
11. Rinse strawberries, hull and mash to make 1/2 cup.
12. Drain the mashed berries well. Stir into the creamed mixture.
13. Stir in coconut and pecans.
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