1 box white cake mix
1 (3 oz.) box strawberry Jello
2/3 c. salad oil
1/2 c. milk
4 eggs
1 c. frozen strawberries
1/2 c. coconut
1/2 c. pecans, chopped

Mix the cake mix and Jello. Add salad oil and milk. Mix well. Add eggs, 1 at a time and beat after each egg. Stir in frozen strawberries, coconut and pecans. Pour into 2 greased and floured round cake pans. Bake for 20 to 25 minutes at 350 degrees. Remove from pan and cool. Frost.

STRAWBERRY PECAN CAKE FROSTING:

1 stick butter
1 box confectioners' sugar
1/2 c. strawberries, drained
1/2 c. pecans, chopped
1/2 c. coconut

Cream butter and sugar. Add strawberries, pecans and coconut. Mix well and spread over cake.