1 box white cake mix
1 box strawberry Jello (sm. 4 serving size)
1 c. Wesson oil
1/2 c. milk
4 eggs
1 c. frozen strawberries, thawed & mashed
1 c. coconut
1 c. pecans

ICING:

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

Mix together cake mix and Jello. Add oil, milk and eggs; mix well. Then fold in strawberries, coconut and pecans. Bake in 3 layers (pans greased and floured) at 350 degrees for 25-30 minutes.

Icing: Cream sugar and butter. Add strawberries and mix until smooth. Fold in coconut and pecans. Spread on cake.