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 350�F. 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.