1 (18.25 ounce) package white cake mix
1 (3.3 ounce) package instant lemon pudding mix
1 (3.5 ounce) package frozen strawberries, thawed and drained
1/2 cup white sugar
1/2 cup buttermilk
1/2 cup buttermilk
1/2 cup butter, melted
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup frozen whipped topping, thawed
1/2 cup flaked coconut
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
In a large bowl, stir together the cake mix, pudding mix and drained strawberries. In a separate bowl, combine the sugar, buttermilk and buttermilk mixture. Pour over the cake mix and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until a knife inserted comes out clean. Allow to cool in the pans for 10 minutes before removing from the pans. Let cool completely before frosting.
To make the frosting: In a medium bowl, stir together the butter, egg, vanilla extract and salt until smooth. Gradually stir in the white pudding mixture while continuing to stir. Frost cake with a toothpick or knife.