Recipe: Hibiscus Cake

Someone earlier requested a recipe for Hibiscus cake. I hope the following recipes help.

Kim

STRAWBERRY COCONUT PECAN CAKE

1 pkg. white or yellow cake mix
1 pkg. strawberry jello
1 c. Wesson oil
1/2 c. sweet milk
4 eggs
1 c. frozen strawberries, thawed
1 c. coconut
1 c. pecans

Icing:
1 stick margarine
1 box 10x sugar
1 c. strawberries
1 c. pecans
1/2 c. coconut

Mix together cake mix and jello. Add oil, milk and eggs
and mix well. Stir in strawberries, coconut and pecans. Bake
in layers 35 to 40 minutes at 350 degrees.

Icing: Cream together margarine and 10x sugar. Add
strawberries, pecans and coconut. Mix well together and spread
on cake.STRAWBERRY NUT CAKE

1 box Duncan Hines Deluxe II
yellow cake mix
1 (3 oz.) pkg. strawberry
jello
2/3 c. Crisco oil
1 c. strawberries, chopped
(fresh or frozen)
1/2 c. milk
1 c. pecans, chopped
1 c. coconut
4 eggs

Mix cake mix and jello together, add all ingredients and
mix well. This cake can be baked in tube pan or 3 layers or in
a loaf pan. Bake 25 minutes for layers or until done at 325 degrees.
P.S. You can use frozen coconut or you can leave out
pecans and coconut and bake according to directions.

Icing:
3 oz. pkg. Philadelphia cream
cheese
1 lb. powdered sugar, sifted
1/2 c. chopped pecans
1/2 c. coconut
1/2 c. strawberries
After cake has thoroughly cooled ice with this recipe.