Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (18.25-ounce) package white cake mix
- 1 (3-ounce) package strawberry gelatin
- 1 cup cooking oil
- ½ cup milk
- 4 eggs
- 1 cup mashed strawberries
- 1 cup chopped pecans
- 1 cup coconut
- =
Directions
1.Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans.
2.In a large bowl, combine cake mix with gelatin. Add cooking oil and milk, beating at low speed. Add eggs separately, beating after each addition. Blend in strawberries, pecans, and coconut.
3.Pour batter into pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool layers in pan on a wire rack for 10 minutes. Remove from pans.
4.Frost cake with Strawberry Icing. Garnish with fresh strawberries.