Strawberry Shortcake with Toasted Coconut

With strawberry season in full swing, I have been finding ways to sneak strawberries into everything lately.  I recently made this delicious bunt cake and dressed it up with sliced strawberries, whipped cream and toasted coconut.  The coconut adds an nice crunch to this traditional dessert and another delicious layer of flavor.

Strawberry Shortcake with Toasted Coconut

Cake:
8 oz brick of room temperature Cream Cheese
1/2 cup warm water
2 Tbsp butter
1/2 cup oil
1 box white cake mix, butter recipe
1/2 cup sugar
4 eggs

Toppings:
Sliced Strawberries
Whipped Cream
Toasted Coconut

Cream the cream cheese, butter and water until soft and fluffy.  Add the cake mix and beat well.  Then add the oil and sugar and stir until combined.  Add one egg at a time and beat until fully mixed.  Spray a bunt pan and pour batter into pan.  Bake at 325 for 45 -50 minutes or until a cake tester comes out clean. Let cool slightly ans turn onto a plate.

Slice and top with strawberries, whipped cream and toasted coconut.

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