• Begin by making the Coconut Butter Cake: First, Preheat the oven to 350 degrees. Spray the pan with baking spray. Line the bottom of the pan with parchment paper and spray the pan again.
• Sift together the flour, baking powder, and salt into a bowl and set it aside.
• Stir the coconut flakes into the buttermilk.
• In the bowl of an electric mixer, with the paddle beater attached cream together the butter and sugar. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the coconut extract. Beating well after each addition.
• Add half the flour mixture, then half the buttermilk. Beat until combined. Add the rest of the flour mixture, and the rest of the buttermilk. Beat until combined. Scrape the bowl down after each addition.
• Pour the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for ten minutes. Use a knife to loosen the sides of the cake from the pan and remove the cake from the pan. Cool about 15 minutes to serve warm. Or, cool completely, if you prefer. Slice and serve with the Strawberry Topping and the Coconut Whipped Cream.

For The Strawberry Topping:

• Simply mix together the strawberries and sugar.

For the Coconut Whipped Cream:

• In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the coconut extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.