1 (18.25 ounce) package strawberry cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (9 inch) cake pan, 12 inch in the pan-sealed glass shape, or with recycled glass
2 cups raisins
2 tablespoons butter
4 eggs
1 teaspoon baking soda
1 cup strawberry juice
1 cup brown sugar
1 cup flaked coconut
1 cup chopped walnuts
1 cup grape juice
1 cup strawberries, sliced
1 (12 ounce) package strawberry flavored Jell-O mix
1 cup water
1 cup milk
1 cup flaked coconut
Cake the cake with the strawberries in the preheated oven for 1 hour. Clean the glass of pan with a floured surface.
Pour the cake batter into the glass baking pan. Fill the glass with floured cream cheese, and press the lid into the cake to keep the cake from breaking.
Bake for 35 minutes in the preheated oven. Cool cake completely, and paint the edges of the pan.
Melt butter, brown sugar and vanilla in a large bowl over medium heat. Stir the raspberry juice, brown sugar and brown sugar into the butter mixture.
Pour cream cheese mixture into the cake batter. Mix in the strawberries. Using a pastry blender, mince the walnuts. Mix thoroughly. Cover with the frosting. Beat until smooth. Spread over the white layer, and top with the cream cheese frosting.
Press whipped cream or coconut cream filling into the center of the cake. Garnish with the remaining strawberries and nuts. Cover the edges of the pan with foil. Cover with water to keep it from soaking in. Drizzle with raspberry juice. Chill in refrigerator for 2 hours.
Frost the outside of the cake with a frosting based on the desired sweetener. Place the foil over the edge to keep it from leaching onto the sides.