1 pkg. white cake mix
1 small pkg. strawberry jello
¾ oil
¾ cup milk
4 eggs, separated
1 cup shredded coconut
1 cup chopped pecan
2 cup halved strawberries
½ stick margarine, softened
1 lb. powdered sugar

Combine cake mix and jello in large bowl. Add oil, milk and egg yolks, stirring just to mix.

Combine coconut, pecans and strawberries in bowl, mixing well.

Add half the strawberry mixture to batter, reserving half for frosting.

Beat egg whites in small bowl until stiff but not dry. Fold into batter.

Pour into 3 greased and floured 8 inch cake pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done.