Ingredients
Method
Prepare the Sponge Cakes
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Topping
- In a medium bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Once the cakes are cooled, place one layer on a serving plate and spread a layer of whipped cream on top.
- Top the whipped cream with half of the sliced strawberries.
- Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Notes
For an extra tropical flavor, you can drizzle some coconut cream over the top before serving.