Strawberry Coconut Cake

This recipe has already made its debut in Blogland before.  You might have seen it here .  Or maybe here .   I made it last week for my daughter’s birthday so I decided to share the recipe today for “Foodie Friday,” in case you missed it before. 

And, because it’s PINK, it’s also my “Pink Saturday” contribution too.

 

It definitely makes a very pretty cake.

My family are  chocoholics so chocolate is generally their first choice for cake but they enjoyed this.  It was very moist.  I would definitely make it again.

Strawberry Coconut Cake Recipe

Ingredients

Cake:
1 1/2 boxes of white cake mix
5 eggs
2 cups water
3/4 cup oil
1/2 box of strawberry Jello (3 oz. box)
1/2 cup of chopped strawberries

Icing:
16 oz sour cream
1 1/2 cup granulated sugar
1/2 box of strawberry Jello (3 oz. box)
7 oz bag of sweetened flaked coconut
1/2 cup of chopped strawberries
1 (8 oz) carton of Cool Whip, thawed

Directions

Preheat oven to 350. Mix all ingredients for cake with an electric mixer. Pour into 3 (8 or 9 inch) round baking pans that have been sprayed with cooking spray. Place in preheated oven and bake for 22 minutes. Let cake cool completely before icing.

Mix all ingredients for the icing, excluding the Cool Whip. Place one layer of cake on a platter and cover the top with 1/3 of the coconut mixture. Add the second layer and cover that layer with another 1/3 of the mixture. Take the remaining 1/3 mixture and add the 8 oz carton of Cool Whip. Add the 3rd layer and cover the entire cake with your Cool Whip mixture.

Dr. Gollum, the husband of our lovely “Foodie Friday” hostess, Michael Lee of Designs by Gollum, is also celebrating a birthday today so I’d like to offer him a virtual piece of this delicious cake and say, “Happy Birthday, Dr. G.!”