1 16-ounce package powdered sugar
1 stick magarine
1/2 cup chopped pecans
1/2 cup coconut
1/2 cup frozen strawberries, thawed and drained, juice reserved
Combine cake mix and gelatin. Add oil. Add eggs, one at a time, beating well after each addition. Mix in milk, pecans, strawberries and coconut. Pour batter into greased and floured cake pans. Bake at 350 degrees until done.
For filling, cream powdered sugar and margarine. Add pecans, coconut and strawberries. Add reserved strawberry juice as needed to reach a spreading consistency. Spread filling between layers and on top of cake when cooled.
