Recipe: Strawberry Pecan Cake with Coconut Pecan Icing (using cake mix)

Strawberry Pecan Cake
Source: North Carolina Strawberry Association
From: Jean Copeland, of Jean's Berry Patch in Apex, NC.

1 box white cake mix
1 pkg. strawberry Jello
1/2 cup milk
3/4 cup vegetable oil
1 cup strawberries
1 cup chopped pecans
1 cup coconut
5 eggs

Icing:
1/2 cup (1 stick) melted butter
1/2 cup strawberries, sliced
1 box (1 lb) confectioners sugar
1/2 cup chopped pecans
1/2 cup coconut

Sift together cake mix and strawberry Jello. Add milk, oil, strawberries, pecans, coconut, and eggs, adding eggs one at a time and beating well after each. Pour into 3 greased and floured layer pans.

Bake at 350 degrees for 25-30 minutes.

Icing:
Mix confectioners sugar gradually into melted butter. Add coconut and chopped pecans. Spread over cake, garnish with fresh strawberries. When cake is iced, put in refrigerator and chill.