Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lightly flouring them.

In a large mixing bowl, sift together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¾ cup of granulated sugar.

In a separate bowl, beat 3 large eggs until pale yellow, then add ½ cup of milk and ½ cup of melted butter, whisking until smooth.

Fold the wet mixture into the dry ingredients gently and add 1 cup of shredded coconut and 1 cup of chopped strawberries, folding until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean.

Let the cakes cool in the pans for about 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.