1 cup white sugar
2 eggs
1/2 cup unsweetened cocoa powder
1/2 cup flaked coconut
2 cups cake flour
1 teaspoon baking powder
1/2 cup shortening
1 cup milk
3 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup strawberry shortcake mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a small bowl, combine 1 cup sugar, 2 eggs, cocoa powder, and coconut. Beat with fork or wire whisk until mixture resembles smooth. Press half of mixture into prepared pan.
Bake in a preheated oven for 45 minutes or until a toothpick inserted into center of the cake comes out clean. Cool 10 minutes in pan; remove from pan. Cool completely, about 1 hour. Slide cooling cake out onto wire rack.
Using round markers or wooden cutters, arrange cake slices in prepared pan. In what order, create heart-shaped pile in 7 layers. Top layer with cooled cake and cut a small slit in the center to allow steam to escape.
Place 1 teaspoon vanilla in pan, and brush with butter or margarine; let cool. Spread 1 teaspoon frosting over cake, and arrange layer over Elsa Buttercream Frosting. Chill immediately before serving.