Happy Weekend!

Hi! Thanks for checking back to my blog. It has been rainy and cooler this Saturday, so I have enjoyed relaxing in the shelter of my home and watching birds outside the window from my lamp table perch in the formal living room.

Mommy went to a luncheon at Our Savior's Lutheran Church this afternoon with Grandma. They were guests of one of my Grandma's friends. It's this annual luncheon thing put on by the ladies of the Lutheran Church here in Albert City.

Above is one of the centerpieces on a table at the luncheon Mommy and Grandma attended this afternoon. I think the lemons and limes are a nice touch.



When Mommy got home, she decided to bake a cake. She decided on baking a Strawberry Coconut Cake. (See recipe below.)

Strawberry Coconut Cake Recipe

Ingredients

Cake:
1 1/2 boxes of white cake mix
5 eggs
2 cups water
3/4 cup oil
1/2 box of strawberry jello (3 oz. box)
1/2 cup of chopped strawberries
Icing:
16 oz sour cream
1 1/2 cup granulated sugar
1/2 box of strawberry jello (3 oz. box)
7 oz bag of sweetened flaked coconut
1/2 cup of chopped strawberries
1 (8 oz) carton of cool whip thawed

Directions

Preheat oven to 350. Mix all ingredients for cake with an electric mixer. Pour into 3 (8 or 9 inch) round baking pans that have been sprayed with cooking spray. Place in preheated oven and bake for 22 minutes. Let cake cool completely before icing.

Mix all ingredients for the icing, excluding the cool whip. Place one layer of cake on a platter and cover the top with 1/3 of the coconut mixture. Add the second layer and cover that layer with another 1/3 of the mixture. Take the remaining 1/3 mixture and add the 8 oz carton of cool whip. Add the 3rd layer and cover the entire cake with your cool whip mixture. Garnish with strawberries.