1. Get your setup ready: Preheat oven to 350°F and generously grease a 9-inch round cake pan with butter or cooking spray. This prevents sticking and ensures easy removal.
2. Mix the dry team: In a large bowl, whisk together flour, granulated sugar, shredded coconut, baking powder, and salt until evenly combined. Make sure no lumps remain and coconut is distributed throughout.
3. Blend the wet ingredients: In a separate bowl, whisk together room-temperature coconut milk, vegetable oil, eggs, and vanilla extract until completely smooth. Room temperature ingredients mix more easily.
4. Combine with care: Gradually add the wet ingredients to the dry mixture, stirring gently just until smooth. Don’t overmix or you’ll develop tough gluten strands that make dense cake.
5. Fold in the stars: Gently fold sliced strawberries into the batter, being careful not to break them up too much. They should be evenly distributed but still recognizable as berry pieces.
6. Into the oven: Pour batter into prepared cake pan and spread evenly. Bake for 30-35 minutes until a toothpick inserted in center comes out clean or with just a few moist crumbs.
7. Cool properly: Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. This prevents condensation from making the bottom soggy.
8. Finish beautifully: Just before serving, dust the top with powdered sugar using a fine-mesh sieve for that elegant, bakery-worthy presentation.

Nutrition Information (Per Serving, based on 9 servings):

• Calories: 215
• Carbohydrates: 32g
• Protein: 4g
• Fat: 8g
• Fiber: 2g
• Sugar: 24g
• Vitamin C: 25% DV (from strawberries)
• Manganese: 15% DV (from coconut)

This cake provides vitamin C and antioxidants from real fruit while delivering pure tropical indulgence!

Notes:

• Room temperature ingredients mix more easily and create better texture
• Don’t overmix once you add wet to dry ingredients—gentle folding is key
• Fresh strawberries work much better than frozen for texture and appearance
• Cake is very moist thanks to coconut milk, so it keeps well

Storage Tips:

• Store covered at room temperature for up to 3 days
• Can be made 1 day ahead—flavors actually improve overnight
• Don’t refrigerate unless your kitchen is very warm—it dries out the cake
• Dust with powdered sugar just before serving for best appearance

Serving Suggestions:

• Elegant dessert: Perfect ending to dinner parties or special meals
• Summer celebration: Ideal for birthdays, graduations, or garden parties
• Afternoon treat: Delicious with coffee or iced tea
• Tropical theme: Great for luau parties or beach house gatherings

Mix It Up (Recipe Variations):

• Mixed Berry: Use combination of strawberries, raspberries, and blueberries
• Lime Coconut: Add fresh lime zest for citrusy brightness
• Chocolate Coconut: Replace 1/4 cup flour with cocoa powder
• Layered Version: Make two layers and fill with coconut cream
• Toasted Coconut: Toast the shredded coconut before adding for nuttier flavor

What Makes This Recipe Special:

This recipe achieves perfect balance between tropical coconut richness and bright strawberry freshness through proper ingredient ratios and gentle mixing technique. The combination of coconut milk and shredded coconut creates multiple layers of flavor while maintaining incredibly moist texture that sets this apart from ordinary fruit cakes.