Summer Strawberry Coconut Cake

Summer Strawberry Coconut Cake

1 (18.5 ounce) box white cake mix
4 tbl strawberry gelatin powder
2 tsp all-purpose flour
1 tsp baking powder
2 tbl granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 cup water
1/2 cup pureed strawberries
1 tsp vanilla
1/2 tsp coconut extract
1/2 cup fresh strawberries, finely diced
1 cup coconut, finely shredded in food processor
several strawberries to fill cake and garnish

Preheat the oven to 350 degrees F.

Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs,
water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced
strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and
floured. Bake for 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 pans.



Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on
racks to cool completely. While cooling, make icing.



Spread some icing on first layer, then top with sliced strawberries. Place
second layer on top and ice the rest of the cake. Cover entire cake in shredded
coconut and garnish with fresh strawberries. I don’t tint my coconut pink like
in the original recipe, because I think it’s so pretty to cut into the white
cake and have the surprise of bright pink inside. I like the contrast of the
white icing/coconut and pink cake.


Cream Cheese Frosting

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

Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered
sugar until desired consistency. Add a tablespoon or so of milk if icing is too
thick.

 This definitely turned out to be one of my favorite cake recipes. It is super moist, fresh and flavorful – the perfect summer cake!