Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them lightly with butter or non-stick spray.

Sift together the flour, baking powder, and granulated sugar in a large mixing bowl.

In another bowl, whisk the eggs until pale, then add milk and melted butter until smooth.

Gently fold the wet mixture into the dry ingredients, then fold in the shredded coconut and chopped strawberries.

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

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