Cake:

1 (18 1/2 oz.) box white cake mix with pudding
1 (3 oz.) pkg. black raspberry flavored gelatin
1 c. vegetable oil
1/2 c milk
4 eggs
1 c. fresh or frozen blackberries
1 c. flaked coconut
1 c. chopped pecans

In a mixing bowl, combine cake mix, gelatin, oil and milk. Mix until blended. Add eggs, one at at time beating well after each. Fold in the blackberries, coconut and pecans. Pour into 3 greased 9 inch round baking pans.

Bake at 350°F for 25 to 30 minutes or until cake tests done, cool in pans 10 minutes before removing to wire racks.

Icing:

1/2 c. (1 stick) butter, softened
1 (1 lb.) box powdered sugar
4 to 5 tbsp milk
1/2 c. fresh or frozen blackberries, crushed
1/2 c. flaked coconut
1/2 c. chopped pecans

Bake at 350°F for 30 to 35 minutes.

Glazing for Top: Juice from one orange, add 1/2 c. sugar, stir and pour on cake after you remove it from the oven.