1 box white cake mix
1 small box strawberry gelatin
3/4 cup oil
3/4 cup milk
4 eggs, separated
1 cup shredded coconut
2 cups strawberries, halved
1 cup pecans, chopped
4 tablespoons (1/2 stick) margarine, softened
3 3/4 cups Big Chief powdered sugar
1/2 strawberry mixture (leftover from cake preparation)
Combine cake mix and gelatin.
Mix together by hand.
Add oil, milk and egg yolks; beat just enough to mix.
In a separate bowl, mix coconut, nuts, and strawberries.
Add half of this mixture to batter (reserving remaining half for frosting.)
Beat egg whites until stiff but not dry and fold into batter.
Pour into three 8 or 9-inch greased and floured cake pans.
Bake 20 to 25 minutes at 350 degrees.
Cream margarine. Stir in Big Chief powdered sugar. Add remaining half of strawberry mixture and beat well. Ice cooled cake.