Instructions

1. Preheat the oven to 350°F.
2. Grease and flour two round 8-inch pans.
3. In a large mixing bowl, combine the dry ingredients.
4. Add the butter, 1/2 cup of milk, coconut extract, and shredded coconut. Mix until everything is well combined.
5. Whisk together the coconut milk, sour cream, and eggs in a separate bowl until smooth.
6. Slowly pour the wet mixture into the large mixing bowl with the mixer on low speed.
7. Scrape down the sides as needed and continue mixing until fully combined, being careful not to overmix.
8. Divide the batter evenly between two prepared 8-inch pans. Top each cake with sliced strawberries.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool completely before adding icing or whipped cream.
11. Layer the cake, filling the center with coconut whipped cream.
12. Top the cake with more coconut whipped cream, and decorate with sliced strawberries and toasted coconut.
13. Store the cake, covered, in the refrigerator for up to 5 days.
14. This cake can be made two days in advance, wrapped with plastic wrap, and without frosting or whipped cream. When ready to serve, top the cake with coconut whipped cream and serve.