Strawberry Coconut Cake

This cake is delicious. I mean, all cakes are delicious, but this one is particularly delicious and summery and just lovely! The icing is a perfect cream cheese buttercream, and the cake is so yummy!

Recipe most made up but somewhat adapted from here.

CAKE:

1 box white cake mix
1 3oz box strawberry gelatin powder
2 tbsp flour
1 tsp baking powder
2 tbsp sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1 lb fresh strawberries, hulled and finely diced
2 tsp vanilla, divided
1 cup sweetened shredded coconut
1 8oz block cream cheese, at room temperature
2 sticks (1 cup) butter, at room temperature
32 oz powdered sugar
Extra strawberries and/or coconut to decorate the cake

1. Mix cake mix, gelatin, flour, baking powder, and sugar in a large bowl.
2. Beat in oil, eggs, water, and 1 tsp vanilla. Mix well.
3. Fold in 1/3 cup of the diced strawberries (save the rest) and shredded coconut.
4. Pour into two 8 or 9-inch round cake pans (greased and floured).
5. Bake at 350 for 18-25 minutes.
6. Cool cakes completely on wire racks before icing.
7. To make frosting, cream together butter, cream cheese, and 1 tsp vanilla until smooth.
8. Add powdered sugar a little at a time and mix until smooth.
9. To assemble cake, top the bottom layer with a coat of icing and the rest of the strawberries. Place the upper layer on top, and then ice the entire cake with the frosting. Decorate with strawberries and/or coconut.