1Preheat over to 350 degrees'F( 175 degreesC) grease and flour 3 ( 9-inch cake pans) In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup of mashed strawberries, oil,milk and eggs.Beat on low speed until blended, scrape bowl and beat another 4 min. on medium speed. Fold in coconut and pecans. Divide the batter among the prepared pans.
2Bake in the preheated oven for 25-30 minutes, or until toothpick inserted into the center of the cake come out clean.Let cool in pan for 10 minutes then turn out onto wire rack and cool completely.
To make the strawberry cream cheese icing: mash to 3/4 cup of strawberries to make a 1/2 of cup, then drain well; set aside . In a medium bowl, beat cream chesse and butter until smooth. blend in confectioner sugar and drain strawberries. Beat on medium speed until frosting lightens and is well combine. Fold in the coconut and pecans. Frost cake between layers on top and sides. chill uncoverd for 30 mintues or until frosting set,then cover and chill 3-6 hour before serving. enjoy