This dessert makes a great summertime dessert!
Coconut-Pecan Blackberry Cake
Ingredients
1 package white cake mix
1 – 3 oz. package black cherry gelatin
1 cup canola oil
1/2 cup milk
4 eggs
1 cup fresh (or frozen) blackberries
1 cup flaked coconut
1 cup chopped pecans
Icing:
1/2 cup butter, softened
3-3/4 cups confectioners’ sugar
4 to 5 tablespoons milk
1/2 cup fresh (or frozen) blackberries, crushed
1/2 cup flaked coconut
1/2 cup chopped pecans
Directions
~Preheat oven at 350°.
~In a large bowl, combine the cake mix, gelatin, oil, and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut, and pecans.
~Pour into three greased 9-in. round baking pans. Bake for 25 to 30 minutes. Cool for 10 minutes before removing to wire racks.
Icing:
~Cream butter in a small bowl. Add sugar and milk. Beat until icing achieves desired consistency.
~Stir in the blackberries, coconut, and pecans.
~Spread icing between layers and over the top and sides of cake.
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