Step 1

Put the strawberries in a small food processor and puree the strawberries.

Step 2

Pour the pureed strawberries into a small saucepan. Over medium low heat, simmer the strawberries, stirring frequently to keep them from burning. Cook until the puree is reduced to ½ cup. This may take up to 30 minutes. Mine took about 25 minutes.

Step 3

When done, transfer the strawberry reduction to a bowl and let it cool. Then refrigerate until needed.

Step 4

Preheat oven to 350℉ / 180℃.

Step 5

Lightly grease and flour the pans, then line the bottoms with parchment paper.

Step 6

In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Step 7

In another large bowl, beat the oil, vanilla extract, and sugar together with a hand mixer until well combined.

Step 8

Add eggs, one at a time, and beat on medium high speed until smooth. Then add the egg whites and beat for one minute to fully incorporate everything.

Step 9

Add the strawberry reduction and mix until combined.

Step 10

On low speed, add half of the flour mixture and half of the buttermilk and mix briefly.

Step 11

Mix in the remaining flour mixture and buttermilk and mix until just combined (don't overmix or cakes will become dense).

Step 12

Add food coloring, if using and mix. I used a tiny amount of gel food coloring.

Step 13

Divide the batter evenly between the prepared pans. I weigh the batter first so that all the layers are the same size.

Step 14

Bake for about 28-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 15

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 16

Then wrap each cake layer in plastic wrap and refrigerate for at least 45 minutes (or freeze them for 20 minutes). (This makes it easier to trim the tops off before assembling the cake).

Step 17

Chop the strawberries into tiny pieces and add them to a bowl with the sugar. Stir and let them sit for about 10 minutes. Then drain.

Step 18

Beat the butter in the bowl of a stand mixer with a paddle attachment for about 2 minutes, until it's smooth. Alternatively, you can use a hand mixer.

Step 19

Add the powdered sugar, vanilla extract, coconut extract and cream and start mixing on low speed. It will look gloopy at first, but don't worry; it will come together. Gradually increase to medium high speed and beat for 10 minutes, scraping the sides of the bowl a few times.

Step 20

Taste the buttercream to see if you want to add more coconut extract. Add ¼ teaspoon at a time and mix to combine it thoroughly.

Step 21

Beat on low speed for 1 or 2 more minutes to get rid of any air bubbles.

Step 22

Stir it with a rubber spatula.

Step 23

Take the cake layers out of the refrigerator and remove the plastic wrap.

Step 24

Use a large serrated knife or cake leveler to slice the domes off the tops of the cakes so that the surface is flat. The cut tops make great snacks!

Step 25

Place one cake layer on a serving plate or cake stand.

Step 26

Spread some frosting evenly on top.

Step 27

Put some frosting in a piping bag without a tip and pipe a border around the edge (this will prevent the filling from oozing out).

Step 28

Evenly spread the chopped strawberries inside the border.

Step 29

Place the second cake layer, cut side down, on top, so that the flat side is facing up. Ensure the cake layers are stacked evenly and aligned.

Step 30

Frost a very thin layer all over the tops and sides (crumb coat) and refrigerate for about 30 minutes.

Step 31

Remove the cake from the refrigerator, frost the top and sides with the remaining buttercream, and pipe swirls on top if desired.

Step 32

Then sprinkle with toasted coconut and garnish the top with fresh strawberries just before serving.

Step 33

Enjoy!

Step 34

Store leftover cake, wrapped tightly, in refrigerator for up to 5 days.