1 box strawberry supreme cake mix
3 oz. box strawberry Jello
1/2 c. milk
1 c. oil
4 eggs
10 oz. box frozen strawberries, thawed
1 c. coconut
1 c. pecans, chopped

Mix dry ingredients, add oil and mix. Add milk and mix, add eggs one at a time beating after each addition, add strawberries, coconut, and nuts. Grease and flour pans. Bake at 350 degrees for 20 to 25 minutes. Cool in pans 10 minutes and remove cake. Cool thoroughly.

STRAWBERRY ICING:

1 c. butter, very soft
10 oz. box frozen strawberries, thawed & well drained
1/2 c. chopped pecans
1/2 c. coconut

Cream butter and sugar gradually in small amounts. Add strawberries, pecans, and coconut. Mix well. Spread between layers and let drizzle down sides of cake.