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1
Preheat the oven to 350 degrees.
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2
Lightly grease three 9-inch round cake pans with butter, then dust with flour.
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3
Shake out the excess flour.
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4
Set the pans aside.
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5
Place the cake mix, strawberry gelatin, pineapple and juice, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer.The strawberries should be well blended into the batter.
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6
Fold in the coconut and pecans.
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7
Divide the batter among the prepared pans and place them in the oven on the center rack.
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8
Bake the cakes until they are light brown, about 30 minutes.
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9
Remove the pans from the oven and place them on wire racks to cool.
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10
Remove cooled cake from pans.
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11
Meanwhile, make the frosting.
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12
Combine the cream cheese and butter in a medium bowl with an electric mixer.
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13
Add the sugar and drained strawberries.
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14
Blend on low until sugar is dissolved.
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15
Then raise the speed to medium and mix the frosting another minute until the frosting lightens and is well combined.
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16
Fold in the coconut and pecans.
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17
Frost cake.
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18
Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes.
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19
Slice and serve.
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20
Note:Cover the cake and store, in the refrigerator, for up to 1 week.
