This one takes the CAKE!

Strawberry Coconut Cake

There is just no way to completely describe this cake.

Ingredients

1 (18.5 ounce) box white cake mix
4 T. strawberry gelatin powder (I used one box of Jello, sugar free strawberry)
2 T. all-purpose flour
1 t. baking powder
2 T. granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 c. water
1/2 c. pureed strawberries
1 t. vanilla
1/2 cup fresh strawberries, finely diced
1 c. coconut, finely shredded in food processor

Preheat the oven to 350. 

Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, and vanilla. Mix well.

Stir in diced strawberries and coconut.

Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes.

Let your rounds cool completely before putting any icing on. I found that springboard (bottom cake) pans work much better than pie rounds (top cake). The sides come out softer, non crispy, and you don't have to trim the edges. 

Cream Cheese Frosting

8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
2 16-oz. boxes powdered sugar
1 teaspoon vanilla extract

Beat the butter and cream cheese together. Add the vanilla, and then slowly add your powdered sugar.

Put a layer of icing between your two layers of cake. Frost the outside. Spatula's make it super easy. No need for special tools.

I love coconut, so I toasted coconut to toss on the outside. Put a thin layer of coconut on a baking sheet and toast in the oven at about 350 degrees for 3-4 minutes. WATCH CLOSELY!!!!!! Coconut will go from toasted to scorched in SECONDS.

And voila! Pretty cake on the inside, tasty alllllll over.

Enjoy!