Strawberry Coconut Pecan Cake

1 box white cake mix

4 eggs

1/2 cup milk

1 box strawberry Jello

1 cup Wesson oil

1 Cup strawberries

1 Cup coconut (fresh or frozen)

ICING-FILLING:

1 stick margarine

1/2 cup strawberries-drained

1 box powdered sugar

1/2 cup coconut

1/2 cup pecans

Mix all ingredients well for cake layers, pour into 3 (9 inch) cake pans, bake at 325 degrees until toothpick inserted into center comes out clean.

ICING-FILLING-

Mix all ingredients and blend well, spread on cake.

Store in the refrigerator.