Strawberry Coconut Cake

Our pretty showstopper is a breeze to whip up with a mix.

Ingredients

• 1 (15.25 oz.) pkg. French vanilla cake mix
• 3 eggs
• ⅓ cup oil
• 1 cup unsweetened shredded coconut
• 1 tsp. strawberry extract
• 1 (16 oz.) can strawberry frosting
• ⅓ cup hot fudge topping
• Whipped cream, strawberries and lime zest (optional)

Instructions

1. Heat oven to 350°F. Grease and flour 10-cup Bundt pan. Prepare cake mix per package directions with eggs, oil and 1 cup water. Stir in coconut and extract; transfer to pan.
2. Bake until pick inserted comes out clean, 35–40 min. Let cool 15 min. Transfer to rack; cool.
3. In microwave-safe bowl, microwave frosting in 5-sec. intervals, stirring, until melted. Place cake on rack over sheet pan; pour frosting over. Let stand 30 min. Transfer to plate.
4. Mix topping and 3–4 tsp. water. Spoon over cake. If desired, top with whipped cream, berries and zest.