Strawberry-Pecan Cake

1 box white or yellow cake mix (approx. 21 oz)

1 cup vegetable oil

4 large eggs

1 cup flaked coconut

1 package (3 oz) Strawberry Jell-O�

1/2 cup milk

1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)

1 cup chopped pecans

Strawberry Cream Cheese Icing

1 package (8 oz) cream cheese, room temperature

1/2 stick margarine (2 ounces), room temperature

1 teaspoon vanilla

1/2 cup chopped pecans

1/2 cup strawberries, mashed (drain and reserve juice)

5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)

Mix cake mix with Jell-O�. Add everything else and beat until well mixed. Bake in 3 generously greased floured 8- or 9-inch round layer pans at 350� for 35 minutes, or until cake tests done*. Mix well and spread over cake layers and sides of cake.

To make icing, cream together cream cheese and margarine, mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved (chilling will also help if icing seems a little "soft." Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.

Store cake in an airtight container or wrapping; refrigerate.

*Lightly touch cake in the center with a finger; if it springs back, the cake is done.