PRETTY & PINK STRAWBERRY MACADAMIA COCONUT CAKE
Cake: 1 pkg white cake mix 1 3 oz pkg strawberry Jello 1 C cooking oil ½ C milk 4 large eggs 1 C chopped fresh or thawed frozen strawberries 1 C chopped macadamia nuts 1 C shredded coconut Icing: 1 lb powdered sugar 1 stick (¼ lb) butter, softened ½ C chopped macadamia nuts ½ C shredded coconut Whole fresh strawberries for garnish, optional Preheat oven to 350°F. Generously grease and lightly flour three 8" round cake pans, or spray the pans with vegetable spray; set aside. In a large bowl of an electric mixer on low speed, mix together the dry cake mix and dry jello. Add the oil, milk and the eggs, one at a time, mixing well. With a spatula or spoon, fold into the batter the 1 C each strawberries, nuts and coconut. Divide batter among the prepared cake pans and bake until cake springs back when lightly pressed in the center, about 30 minutes. Let cake cool completely in pans placed on a wire rack before assembling and frosting cake. Once cake has cooled thoroughly, combine all the icing ingredients in a large mixing bowl. Spread a thin coat of icing between layers and on top and side of cake. If desired, garnish cake and serving platter with whole strawberries. Makes one cake or 10 to 12 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
