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Fresh Strawberry Coconut Cake
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Description
Absolutely wonderful, moist cake. Make this with or without coconut, whichever is your preference. However, the coconut makes it incredible!
Ingredients
- FOR THE CAKE:
- 1-½ box (18.25 Oz. Box) White Cake Mix
- 5 whole Eggs
- 2 cups Water
- ¾ cups Oil
- ½ cups Fresh Chopped Strawberries
- 1 box (3 Oz. Box) Strawberry Jello
- _____
- FOR THE ICING:
- 16 ounces, weight Sour Cream
- 1 box (3 Oz.) Strawberry Jello
- 1-½ cup Granulated Sugar
- 7 ounces, weight Sweetened Coconut Flakes
- ½ cups Fresh Chopped Strawberries, Plus Extra For Garnishing The Finished Cake
- 8 ounces, weight Cool Whip
Preparation
Preheat oven to 350 degrees. Mix all the ingredients for the cake with a mixer. Pour the batter into 3 sprayed cake pans. Bake for 22 minutes until done. Let cool completely.
For the icing, mix all items except Cool Whip.
Spread 1/3 on top of the first layer and 1/3 on top of the second layer. Add Cool Whip to the remaining icing and ice the top and sides of the cake. Garnish with additional strawberries.
Keep refrigerated.
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