YUMMY!

Today I had my favorite ladies over for appys and drinks on the patio...time to "catch up"...time to laugh...reminisce...laugh some more...chillin' on the deck...and a time to have an excuse to make this delicious cake...

I can't remember where I got this recipe from, but it was the most delicious, light, strawberry confection that I've ever tasted. It's worth the trouble - believe me! Yummy!

Strawberry Coconut Cake Recipe

Ingredients

Cake:

1 1/2 boxes of white cake mix

5 eggs

2 cups water

3/4 cup oil

1/2 box of strawberry jello (3 oz. box)

1/2 cup of chopped strawberries

Icing:

16 oz sour cream

1 1/2 cup granulated sugar

1/2 box of strawberry jello (3 oz. box)

7 oz bag of sweetened flaked coconut

1/2 cup of chopped strawberries

1 (8 oz) carton of cool whip thawed

Directions

Preheat oven to 350. Mix all ingredients for cake with an electric mixer. Pour into 3 (8 or 9 inch) round baking pans that have been sprayed with cooking spray. Place in preheated oven and bake for 22 minutes. Let cake cool completely before icing.

Mix all ingredients for the icing, excluding the cool whip. Place one layer of cake on a platter and cover the top with 1/3 of the coconut mixture. Add the second layer and cover that layer with another 1/3 of the mixture. Take the remaining 1/3 mixture and add the 8 oz carton of cool whip. Add the 3rd layer and cover the entire cake with your cool whip mixture. Garnish with strawberries.