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Summer Strawberry Coconut Cake Recipe

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This recipe for Summer Strawberry Coconut Cake, by , is from Francie's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Terri Rohleder


1 (18.5 oz) box white cake mix
4 T. strawberry gelatin powder
2 T. all purpose flour
1 tsp. baking powder
2 T. granulated sugar
¾ c. vegetable oil
4 eggs
¼ c. water
½ c. puréed strawberries
1 tsp. vanilla
½ tsp. coconut extract
½ c. fresh strawberries, finely diced
1 c. coconut, finely shredded
several strawberries to fill cake and garnish

1. Preheat oven to 350º.
2. Combine dry ingredients in mixer bowl and stir together.
3. Beat in eggs, water, strawberry purée and vanilla; mix well.
4. Stir in diced strawberries and coconut.
5. Pour into two 8 or 9 inch round pans, greased and floured.
6. Bake 25-35 minutes or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pan.
7. Put pans on wire racks and cool 10 minutes.
8. Remove from pans and leave on racks to cool completely. While cooling, make icing.
9. Spread some icing on first layer, then top with sliced strawberries.
10. Place second layer on top and ice the rest of the cake.
11. Cover entire cake in shredded coconut and garnish with fresh strawberries.

Cream Cheese Frosting

8 oz. cream cheese, softened
2 sticks (1 c.) butter, softened
2 16-oz. boxes powdered sugar
1 tsp. vanilla extract

1. Beat butter and cream cheese until smooth.
2. Add vanilla.
3. Slowly beat in powdered sugar until desired consistency. Add more milk if icing is too thick .




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