This cake was one my Mother made all the time. The recipe is cherished by our family because Mama made it so often--and it was almost a signature cake of hers. My Mother made fantastic cakes--and she seemed to changed the recipes all the time--two were rarely exactly the same...
Combine cake mix and dry gelatin, oil and milk. Blend well. Add eggs and beat four (4) minutes. Add 1/2 c. coconut, 1/2 c. pecans and 1/2 c. strawberries - blending only. (Note: If frozen strawberries are used they should be thawed. Strawberries should be mashed and well drained.) Bake in greased and floured pan 25 to 30 minutes or until "springy" to touch.
Have combined when cake comes from oven: Powdered sugar, melted butter, 1/2 c. strawberries, 1/2 c. pecans, 1/2 c. coconut and the extracts.
Cream sugar, butter. Add coconut, pecans, extracts, and strawberries--blend only.
Make holes in cake (using fork tines) while hot and pour mixture over cake, pressing down with fork to force topping down into the cake.
Cool before serving. Cake can be made completely with topping and frozen for future use. (Note: due to the high acidity level of the strawberries, cover cake with plastic wrap before covering with aluminum foil, otherwise holes will appear in the foil.)