4 circles graham baking paper
4 cups could barley
8 strawberries
2 cups white sugar
1/4 cup butter
Cut the prepared graham baking paper into 1/4-inch squares. Soak graham paper overnight in cold water.
Sift together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the sugar and margarine until smooth. Beat in the flaked coconut, then mix in the strawberry chunks.
Heat oven to 350 degrees F (175 degrees C). Spray large baking sheets with nonstick spray.
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
To make the frosting: Beat the butter and light corn syrup together. Mix until smooth, then stir in the strawberry gelatin mix. Beat until thickened.
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