Strawberry Coconut Cake Recipe

Ingredients

Cake:
1 1/2 boxes of white cake mix
5 eggs
2 cups water
3/4 cup oil
1/2 box of strawberry jello (3 oz. box)
1/2 cup of chopped strawberries
Icing:
16 oz sour cream
1 1/2 cup granulated sugar
1/2 box of strawberry jello (3 oz. box)
7 oz bag of sweetened flaked coconut
1/2 cup of chopped strawberries
1 (8 oz) carton of cool whip thawed

Directions

Preheat oven to 350. Mix all ingredients for cake with an electric mixer. Pour into 3 (8 or 9 inch) round baking pans that have been sprayed with cooking spray. Place in preheated oven and bake for 22 minutes. Let cake cool completely before icing.
Mix all ingredients for the icing, excluding the cool whip. Place one layer of cake on a platter and cover the top with 1/3 of the coconut mixture. Add the second layer and cover that layer with another 1/3 of the mixture. Take the remaining 1/3 mixture and add the 8 oz carton of cool whip. Add the 3rd layer and cover the entire cake with your cool whip mixture. Garnish with strawberries.
Since making this cake I have seen it in a few other places. Sometimes the frosting is a little different and some of them have used a whole box of strawberry jello in the cake (the one cake I saw with a whole box of jello in the cake didn’t have any in the frosting). The next time we try this I am going to use a whole box of jello in both the cake and the frosting.

It is scrumptious but personally, in my unprofessional opinion, I think it needs just a bit more
strawberri-loush–ish–ness!!! So here goes the recipe originally seen at Daisy Cottage gotta love her blog and that music too. I took my music off my blog-what do you think-music or no music??? I am trying to decide if I should keep the music on my other family blog. Enjoy this before all those sweet and delectable strawberries are out of season.