Strawberry Coconut Cake(Best Made The Day Before) - cooking recipe

Ingredients

1 pkg. angel food cake mix
2 pkg. frozen strawberry halves
1/3 c. cornstarch, sifted
1/2 c. sugar
1 tub Cool Whip
1 can flaked coconut

Preparation

Preheat oven to 375\u00b0.
Make cake as package directs.
Turn into ungreased 10-inch tube pan.
Bake on lowest shelf of oven, 30 to 40 minutes.
Invert pan and cool cake 1 1/2 hours.
Meanwhile make strawberry filling.
In a medium saucepan, combine sugar and sifted cornstarch; stir to mix well.
Add strawberries with the liquid.
Bring to boil over medium heat, stirring.
Reduce heat and simmer 5 minutes or until thickened.
Remove from the heat. Turn filling into medium bowl.
Place a sheet of waxed paper directly into the strawberry surface.
Refrigerate until well chilled, approximately 2 hours.