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.