Strawberry Coconut Cake(Best Made The Day Before)

1. 1

   Preheat oven to 375u00b0.

2. 2

   Make cake as package directs.

3. 3

   Turn into ungreased 10-inch tube pan.

4. 4

   Bake on lowest shelf of oven, 30 to 40 minutes.

5. 5

   Invert pan and cool cake 1 1/2 hours.

6. 6

   Meanwhile make strawberry filling.

7. 7

   In a medium saucepan, combine sugar and sifted cornstarch; stir to mix well.

8. 8

   Add strawberries with the liquid.

9. 9

   Bring to boil over medium heat, stirring.

10. 10

    Reduce heat and simmer 5 minutes or until thickened.

11. 11

    Remove from the heat. Turn filling into medium bowl.

12. 12

    Place a sheet of waxed paper directly into the strawberry surface.

13. 13

    Refrigerate until well chilled, approximately 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.