Strawberry Coconut Cake(Best Made The Day Before)

• 1 pkg. angel food cake mix
• 2 pkg. frozen strawberry halves
• 1/3 c. cornstarch, sifted
• 1/2 c. sugar
• 1 tub Cool Whip
• 1 can flaked coconut

1. Preheat oven to 375u0b0.
2. Make cake as package directs.
3. Turn into ungreased 10-inch tube pan.
4. Bake on lowest shelf of oven, 30 to 40 minutes.
5. Invert pan and cool cake 1 1/2 hours.
6. Meanwhile make strawberry filling.
7. In a medium saucepan, combine sugar and sifted cornstarch; stir to mix well.
8. Add strawberries with the liquid.
9. Bring to boil over medium heat, stirring.
10. Reduce heat and simmer 5 minutes or until thickened.
11. Remove from the heat. Turn filling into medium bowl.
12. Place a sheet of waxed paper directly into the strawberry surface.
13. Refrigerate until well chilled, approximately 2 hours.

angel food cake mix, frozen strawberry halves, cornstarch, sugar, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=301127 (may not work)