STRAWBERRY COCONUT PECAN CAKE

1 pkg (3-oz) strawberry gelatin
1 pkg (2-layer size) white cake mix
3/4 cup canola oil
3/4 cup milk
4 eggs, separated
1 cup  shredded coconut
1 cup chopped pecans
2 cups strawberry halves
1/4 cup butter, softened
1 lb powdered sugar

Preheat oven to 350 degrees.
Grease and flour two round cake pans; set aside.

In a large mixing bowl stir the gelatin and cake mix together; add the oil, milk, egg yolks and mix just until moistened.

In a separate bowl, combine the coconut, pecans, and strawberries.  Fold half this mixture into the cake batter.  Reserve the other half of the strawberry mixture.

In a mixer bowl, beat egg whites until stiff but not dry; fold into the batter.  Pour the batter evenly into two prepared pans.  Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers come out clean.  Allow to cool in pans on wire rack for just a few minutes then remove from pans to the wire racks to cool completely.

In a mixer bowl cream the butter until light.  Add the powdered sugar, mixing until fluffy.  Add the remaining strawberry mixture and mix in well.  Place one layer on cake plate and spread some of the frosting over the top.  Top with the second layer.  Use the remaining frosting to cover the top and sides of the cake.

Yield: 12 servings.

FRESH FRUIT TART (Diabetic instructions, too.)

CRUST: 

2 cups ground gingersnap cookies (approx 38 cookies)* 

2 tbsp sugar** 

1/3 cup butter flavor shortening 

FILLING: 

1 brick (8-oz) cream cheese, softened 

1/4 cup sugar** 

2 tsp lemon juice 

1/2 cup whipping cream 

1/4 cup apricot preserves 

1 tbsp water 

Your choice of assorted fruit ie strawberries, blueberries, raspberries, grapes, kiwi, etc. 

Preheat oven to 350 degrees. 

 To make crust, combine the ground cookies, and sugar. Using a pastry blender or two knifes, cut in the shortening until moist clumps form. Press mixture onto bottom and sides of a 10-inch removeable bottom tart pan (or use a 10-inch springform pan but do not put crumbs far up the side.) 

Bake at 350 degrees for 8 minutes or until lightly browned. Allow to cool. 

To make the filling, combine cream cheese, sugar, and lemon juice with an electric mixer. Add the whipping cream and beat at high speed until mixture is light and fluffy. Spread the mixture into the tart shell and allow to chill for several hours. Before serving, arrange the fresh fruit on top of the chilled filling. Combine the apricot preserves and water, brush over the top of the fruit. Garnish with fresh mint leaves, if desired. 

*For diabetics, you can use sugar-free gingersnaps or sugar-free vanilla wafers. 

**For diabetics, you can use the same amount of Splenda granular as is listed for the sugar.

file photo for reference

LEMON POPPY SEED CHIFFON CAKE

1/2 cup poppy seed
1/4 cup water
Soften the poppy seed in the water for at least one hour.

1 pkg lemon chiffon cake mix
1 tsp grated lemon zest
1 pkg (4-oz) lemon pie and pudding mix
1/2 cup whipping cream

Prepare the cake mix according to package direction and stir in the poppy seeds. Pour batter into 2 9-inch ungreased loaf pans and bake according to the package directions. Allow to cool in pans for a couple of minutes the remove from pans to wire rack to cool completely.

Prepare the pie filling mix according to the package direction but reducing water by 1/2 cup. Stir in the lemon zest. Cool, if using the cooked filling.

Cut one loaf of the cake horizontally into three layers. Use other cake for another use, freeze for later use, or double the lemon zest, use two packages of pie filling mix, and 1 cup of whipped cream to make two cakes.

Whip the whipping cream until soft peaks form then fold into the lemon pie filling. Spread filling over the top of each layer and stack layers to make a 3 layer loaf cake. Chill cake to set filling before serving.

FROZEN STRAWBERRY PIE with COCONUT CRUST

2 1/2 cups lightly toasted coconut
1/3 cup butter
1 pkg (3-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 1/2 cups fresh or frozen unsweetened thawed strawberries (mashed or pureed to make 1 1/2 cups)
3 tbsp Lemon juice concentrate
1/2 pint whipping cream, whipped
Additional fresh strawberries for garnish

In a 2-quart saucepan, melt the butter, remove from heat and stir in the toasted coconut. Mix well; press over the bottom and up the sides of a 9-inch pie pan; chill.

In a large bowl, beat cream cheese until fluffy; beat in the sweetened condensed milk. Stir in the pureed or mashed strawberries and the lemon concentrate. Fold in the whipped cream.

Pour the pie filling into the chilled crust; you will have to mound somewhat. Freeze the pie for at least 4 hours or until completely firm. Before serving, garnish with fresh strawberries, if desired.

Store any leftovers in the freezer.

Note: If you don't like coconut, you can substitute a regular 9-inch baked pie crust.

file photo for reference only - not this exact recipe