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Strawberry Pecan Coconut Cake!


Some of the most popular cake recipes I have on my site are anything strawberry or coconut, so it seemed like the two, combined, would be a great idea!!!  This is the result and it turned out wonderful!!!  This is a moist and delicious cake!   We did it as a sheet cake, but you can also bake this in three nine inch round cake pans and stack it, if you want to go all out!!!    This would be a perfect cake for Easter!!!    Here is what you will need:

1  (15.25 oz.) white cake mix
2  (3 oz.) boxes strawberry jello
3/4 cup vegetable or canola oil
3/4 cup milk
4 large eggs
1 cup fresh or frozen strawberries, diced
1 cup coconut
1 cup pecans, chopped

Icing
1/2 cup butter, softened to room temperature
4 cups confectioners sugar
1/2 cup coconut
1/2 cup strawberries, diced
1/2 cup pecans, chopped
1 cup coconut for garnishing the top of the cake

Preheat oven to 350 degrees.

In a large mixing bowl, mix the cake mix and dry jello.  Add the vegetable oil, milk, and eggs until incorporated.   Add the strawberries, coconut and pecans and beat with electric mixer just until it is well blended.   

Spray and 9"x 13" baking pan with nonstick baking spray.  Pour the batter in the pan and bake for 40-45 minutes or until a pick inserted in the middle comes out clean.

Cool completely.

For the icing, cream the butter and sugar together with an electric mixer.  Add the 1/2 cup coconut, 1/2 cup strawberries, and 1/2 cup pecans.   Spread over the cooled cake.  

 Top with the 1 cup coconut to garnish!!!

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