STRAWBERRY, PINEAPPLE, COCONUT CAKE
1 (8 1/4 oz.) can crushed pineapple
1 (8 oz.) carton Cool Whip
1 (10 oz.) carton frozen strawberries, thawed
1 (8 oz.) pkg. frozen coconut
Bake cake in two layers, following directions on box. Slice layers open to make four (4) thin layers. One of these layers will not be used.
Stack cake, cut side up, except for top layer. Put crushed pineapple (and juice) on first layer. Add next cake layer and frost with Cool Whip, building up sides so that strawberry juice will not run over edge. Add strawberries and juice.
Add next cake layer and frost with Cool Whip. Sprinkle top and sides with coconut. Refrigerate 24 hours before serving.