Strawberry Cake (It's fantastic!)

Preheat oven to 350

1 pkg. plain white cake mix
3-oz. pkg. strawberry Jell-O
1 cup mashed strawberries with juice
1 cup vegetable. oil
1/2 cup whole milk
4 large eggs
1 cup grated coconut, unsweetened
1/2 cup chopped pecans

STRAWBERRY CREAM CHEESE FROSTING:
1 (8-oz.) pkg. cream cheese, softened
8 tbsp. (1 stick) butter, room temperature
3-1/2 cups confectioners sugar, sifted
3/4 cup fresh ripe strawberries, rinsed, chopped, and mashed, to make 1/2 cup then well drained
1/2 cup frozen unsweetened coconut
1/2 cup chopped pecans

Spray 3 9-in. cake pans with Pam.
Dust with flour, or use parchment rounds.

Place cake mix, gelatin, strawberries, juice, oil, milk and eggs in mixing bowl. Blend low 1 minute. Increase speed. Beat 2 minutes. Scrape bowl down. Strawberries should be well blended. Fold in coconut and pecans. Divide batter amount prepared pans. Bake at 350ºF. until light brown 28 to 30 minutes. Place on wire rack. Run knife around edges and let sit 10 minutes. Remove cakes and finish cooling on rack.

FROSTING:
Combine cream cheese, and butter. Whip 1 minute. Add strawberries and sugar. Blend on low until sugar is mixed well. Raise setting to high. Beat 2 minutes until fluffy. You can add a shot of strawberry schnapps. (I do sometimes!) Very good. Assemble cake, and frost. Refrigerate at least 20 minutes uncovered. Cover once cake is cut.