This cake recipe combines both store bought packaged items and fresh items. The cake is very very moist and holds together well when sliced...even the first slice (always the hardest) came out perfect.
Strawberry Coconut Cake
1 1/2 boxes of white cake mix
2 C water
3/4 C vegetable oil
1/2 box strawberry jello (3 oz size)
1/2 C chopped strawberries (I used 3/4 to 1 C)
Combine all ingredients in a large bowl and mix thoroughly. Fold in strawberries. Fill three (3) round cake pans that have been sprayed with vegetable oil spray each with 1/3 of batter. Bake at 350 degrees for 22 minutes or until toothpick is dry when poked into cake. Let cool completely before frosting.
Strawberry Coconut Icing
16 oz sour cream
1 1/2 C granulated sugar
1/2 box of jello (3 oz size)
7 oz bag shredded coconut
1/2C chopped strawberries
1 8 oz cool whip
Combine all ingredients except cool whip. Mix thoroughly. Use a 1/3 of mixture between layers 1 and 2. Another 1/3 of the mixture between layers 2 and 3. Fold cool whip into remaining mixture. Use this mixture to frost the entire cake. HINT After I folded in cool whip I placed the mixture in the refrigerator for 30 minutes to set up. I also placed the cake back in the fridge also. After frosting the entire cake I decorated with sliced strawberries. Store cake in fridge until ready to serve (because of the sour cream and cool whip).
This cake is very tall because the 3 layers are thick layers so make sure your cake cover is tall enough. If it is not...you could always trim the top of the individual layers to make them thinner. This would also make the cake flatter and less likely to have a layer slip or have the cake not level. Mine was slightly askew but it seems all my cakes are like that. I blame it on the oven.....it just couldn't be me!!!Enjoy!!!