Well, Mike turned 34 yesterday and we had a big party for him with dad and Jeffy. I made the cake he has requested for the last 10 years, and the family loves it as much today as the first time I made it. I made it in a bar pan (10 x 15) because we were having such a big crowd, but you can also make it in 3 9" pans for a very impressive cake! Happy Birthday to all the Nov. birthday boys!
18.25 oz pckg plain white cake mix
1 3 oz. pckg strawberry jello
1 c mashed fresh strawberries (1 1/2 c. whole)
1 c. vegetable oil
1/2 c. whole milk
4 large eggs
1 c. coconut
1/2 c. chopped pecans
Preheat oven to 350. Lightly grease and flour pans. Place cake mix, jello, strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend on low speed for one minute. Scrape down sides with a rubber spatula and beat on medium for 2 minutes more. Fold in coconut and pecans. Bake cakes until they are lightly brown and pulls away from sides of pan, about 25 min for bar pan and 28-32 for 9"pans. Allow cake to cool completely. Meanwhile, prepare frosting.
Frosting:
8 oz cream cheese, room temp
1/2 c. butter, room temp
3 1/2 c. powdered sugar
3/4 fresh strawberries, mashed to make 1/2 c. and drained well
1/2 c. coconut
1/2 c. chopped pecans
Combine cream cheese and butter on low speed 30 seconds. Add sugar and drained strawberries. Blend on low until sugar has been incorporated. Then raise speed to medium and mix another minute or until frosting lightens. Now you can frost the cake and sprinkle the coconut and pecans on the top, or mix the coconut and pecans in now and then frost the cake. Serve at once or chill cake until later. Serves 16 I won't include the fat and calorie content, since this is birthday cake and it doesn't have any!
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