1 box white cake mix
1 sm. box strawberry Jello
3/4 c. Wesson oil
3/4 c. milk
4 eggs, separated
1 c. shredded coconut
1 c. chopped pecans
2 c. strawberries, halved

Combine cake mix and Jello. Mix together by hand. Add oil, milk and egg yolks; beat just enough to mix. In a separate bowl, mix coconut, nuts and strawberries. Put half of this mixture in batter, reserving the remaining half for frosting. Beat egg whites until stiff, but not dry. Fold into batter. Pour into three 8 or 9 inch greased and floured cake pans or a 9 x 13 loaf pan. Bake 20 to 25 minutes at 350 degrees if 8 or 9 inch pans are used. Bake at 350 degrees for 20 to 25 minutes and 300 degrees for 10 extra minutes if loaf pan is used.

FROSTING:

1/2 stick butter, softened
1 box powdered sugar
1/2 strawberry mixture

Cream butter. Stir in powdered sugar. Add remaining half of strawberry mixture and beat well. Ice cooled cake. (I use frozen unsweetened strawberries if fresh ones are not available).