STRAWBERRY CAKE

Strawberry cake 

Makes 8 to 12 servings 

CAKE: 

1 (18.25-ounce) plain white cake mix 

1 (3-ounce) package strawberry gelatin 

1 cup mashed fresh strawberries with juice (1½ cups whole berries) 

1 cup vegetable oil 

½ cup whole milk 

4 large eggs 

1 cup frozen unsweetened grated coconut, thawed 

½ cup chopped pecans 

STRAWBERRY CREAM CHEESE FROSTING 

1 (8-ounce) package cream cheese, room temperature 

1 stick butter, room temperature 

3½ cups confectioners' sugar, sifted 

¾ cups fresh ripe strawberries, mashed to make ½ cup, then drained well 

½ cup frozen unsweetened grated coconut, thawed 

½ cup chopped pecans 

Preheat oven to 350 degrees. Lightly grease three 9-inch round cake pans, then dust with flour. 

Place cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large bowl. Blend with an electric mixer on low speed 1 minute, then scrape down the sides of the bowl with a rubber spatula. Beat at medium speed 2 minutes more. Fold in the coconut and pecans. Divide the batter among the prepared pans and place in oven. 

Bake until light brown and just starting to pull away from the sides of the pan, 28 to 30 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert onto a rack, then invert again onto another rack so the cakes are right side up. Cool completely. 

Frosting: Combine cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop machine; add sugar and drained strawberries. Blend on low until sugar is incorporated. Raise speed to medium and mix another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans. (If not stiff enough, add extra sugar.) 

Place one cake layer, right side up, on serving platter. Spread top with frosting. Add second layer, right side up, and frost the top. Repeat with third layer and frost top. Use remaining frosting to frost the sides. Place the cake, uncovered, in the refrigerator until the frosting sets. Keep refrigerated.