Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing or lining them with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour and baking powder until well blended.

In a separate bowl, whisk the eggs and sugar until pale and fluffy, about 3-5 minutes.

Gradually fold the flour mixture into the egg and sugar blend, being careful not to overmix.

Gently fold in the shredded coconut and chopped fresh strawberries into the batter.

Pour the batter evenly into the prepared cake pans and bake for 20-25 minutes until a toothpick comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.