Instructions:

Strawberry Pecan Cake

1 box white cake mix
1 small box strawberry Jell-O
1 cup cooking oil
1/2 cup sweet milk
4 eggs
1 cup chopped pecans
1 cup thawed strawberries, drained
1 cup frozen coconut

Mix all ingredients together, adding eggs one at a time. Bake in three layers for 20 to 25 minutes at 350 degrees F.

Filling
1/2 cup (1 stick) margarine
1 box confectioners' sugar
1/2 cup chopped pecans
1/2 cup frozen strawberries, thawed and drained
1/2 cup frozen coconut, thawed

Cream sugar and margarine well. Then add other ingredients. Let cake cool before icing.

NOTE: I save my strawberry juice when I drain them and I spoon it on every layer before I ice it. Let it soak into cake. I have to put wooden picks in my cake to hold it together.