Tony Claxton's Recipes Strawberry Pecan Cake

I've probably gotten more positive comments on this cake than any other I've ever made. The coconut, pecans and strawberries in the batter really seem to make the cake crumbly (although it's definitely not dry!) If you do happen to over bake the cake and the layers seem a little dry, then you can save the juice from draining the strawberries and spoon a little over the layers before frosting them. If you don't have frozen coconut then just use the grated, sweetened coconut in a can or bag. The original recipe said frozen so I left it in.

                                   

Ingredients
Cake Batter 1 Box - White cake mix 1 Box - Strawberry Jello (small) 1 C - Cooking Oil 1/2 C - Milk 4 - Eggs 1 C - Thawed and Drained Strawberries 1 C - Pecans (chopped) 1 C - Frozen Coconut		Filling/Frosting 1/2 C - Margarine 1 lb - Powdered Sugar 1/2 C - Thawed and Drained Strawberries 1/2 C - Pecans (chopped) 1/2 C - Frozen Coconut

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Instructions

Cake Batter: Preheat oven to 350°F Grease and flour three 9" cake pans Combine cake mix and jello in mixing bowl Add oil, milk, one egg and strawberries and mix until combined Add remaining eggs one at a time, mixing each until combined Fold in pecans and coconut Divide batter among pans and bake for 20 to 25 minutes or until layers test done Allow to cool completely before frosting Filling/Frosting Cream margarine and sugar well Add strawberries and mix until well blended Mix in pecans and coconut Level tops of cake layers if needed Fill and frost cake

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