Ingredients

1 package white cake mix (regular size)1 package (3 ounces) raspberry or black cherry gelatin1 cup canola oil1/2 cup milk4 eggs1 cup fresh or frozen blackberries1 cup sweetened shredded coconut1 cup chopped pecansICING:1/2 cup butter, softened3-3/4 cups confectioners’ sugar4 to 5 tablespoons milk1/2 cup fresh or frozen blackberries, crushed1/2 cup sweetened shredded coconut1/2 cup chopped pecans

Preparation

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 at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

For 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.