Fresh Strawberry Coconut Cake

• FOR THE CAKE:
• 1-1/2 box (18.25 Oz. Box) White Cake Mix
• 5 whole Eggs
• 2 cups Water
• 3/4 cups Oil
• 1/2 cups Fresh Chopped Strawberries
• 1 box (3 Oz. Box) Strawberry Jello
• _____
• FOR THE ICING:
• 16 ounces, weight Sour Cream
• 1 box (3 Oz.) Strawberry Jello
• 1-1/2 cup Granulated Sugar
• 7 ounces, weight Sweetened Coconut Flakes
• 1/2 cups Fresh Chopped Strawberries, Plus Extra For Garnishing The Finished Cake
• 8 ounces, weight Cool Whip

1. Preheat oven to 350 degrees. Mix all the ingredients for the cake with a mixer. Pour the batter into 3 sprayed cake pans. Bake for 22 minutes until done. Let cool completely.
2. For the icing, mix all items except Cool Whip.
3. Spread 1/3 on top of the first layer and 1/3 on top of the second layer. Add Cool Whip to the remaining icing and ice the top and sides of the cake. Garnish with additional strawberries.
4. Keep refrigerated.

cake, white cake mix, eggs, water, oil, fresh chopped strawberries, strawberry jello, cream, strawberry jello, sugar, coconut flakes, fresh chopped strawberries

Taken from tastykitchen.com/recipes/desserts/fresh-strawberry-coconut-cake/ (may not work)