Strawberry Coconut Cake

• 1 lb fresh strawberries
• 2 tbsp strawberry jam
• 1 (16.5 oz) box white cake mix, like Duncan Hines
• 1 cup sweetened shredded coconut
• 1 (1 lb) tub white frosting, like Duncan Hines
• 5 drops red food coloring
• 1 drop yellow food coloring
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 cup whipped cream
• None None lemon zest curls and strawberry halves/slices, for garnish

1. Preheat oven to 350u0b0F. Grease a 10-cup bundt pan. In a food processor, pulse 1 cup sliced strawberries and jam until smooth.
2. Prepare cake mix according to package directions, folding in coconut at the end. Transfer to prepared pan then pour strawberry mixture over top. Swirl strawberry mixture into batter and bake for 25-30 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
3. In a microwave-safe container, stir together frosting and food coloring to create pink-colored frosting. Microwave for 30 second intervals until melted. Place cake on a cooling rack over a sheet pan then pour melted frosting over cake to coat. Let stand for 30 mins.
4. Meanwhile, heat cream in a microwave-safe container until hot. Stir in chocolate chips. Let stand for 5 mins then drizzle over cake. Let stand for 30 mins. Pipe decorative swirls around top of cake with whipped cream then garnish with remaining strawberries and lemon zest curls.

fresh strawberries, strawberry jam, white cake, coconut, white frosting, drops red food coloring, coloring, heavy cream, chocolate chips, whipped cream, lemon zest curls

Taken from recipes-plus.com/api/v2.0/recipes/31966 (may not work)