1 box white cake mix
1 (3 oz) package strawberry gelatin
1 cup cooking oil
1/2 cup milk
4 eggs
1 cup mashed strawberries
1 cup chopped pecans
1 cup coconut

Icing
1 (16-oz.) box poowdered sugar
1 stick butter, softened
1/2 cup mashed strawberries
1/2 cup finely chopped pecans
1 cup coconut

1 box white cake mix 1 (3 oz) package strawberry gelatin 1 cup cooking oil 1/2 cup milk 4 eggs 1 cup mashed strawberries 1 cup chopped pecans 1 cup coconut 1 (16-oz.) box poowdered sugar 1 stick butter, softened 1/2 cup mashed strawberries 1/2 cup finely chopped pecans 1 cup coconut

Preheat oven to 350 degrees. Grease and flour two 10 in. round cake pans. In a large bowl, combine cake mix with gelatin, Add cooking oil and milk, beating at low speed. Add eggs separately, beating after each addition. Blend in strawberries, pecans, and coconut. Pour batter into pan and bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool layers in pan on a wire rack for 10 minutes, Remove from pan, Cool. Frost cake with Strawberry Icing, Ganish with fresh strawberries.

Icing
Cream sugar and butter together. Add strawberries, pecans, and coconut. Mix well.