Cream of Coconut Cake

Divide oven in thirds. Heat oven to 350 ºF. You'll need three 8 x 2-in. round cake pans coated with nonstick cooking spray. Line bottoms with wax paper; spray paper. Beat butter, sugar, baking powder and baking soda in a large bowl with mixer on medium 1 minute until blended. Add eggs, one at a time, beating well after each. Add 1 cup cream of coconut and the vanilla. Beat 1 minute until fluffy. On low speed, beat in flour in three additions alternating with buttermilk in two additions, just until blended. Divide batter between prepared pans, spreading evenly. Bake 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Invert, remove pans, peel off paper and cool completely. Assemble: Cut enough strawberries into 1/4-in.-thick slices to make 2 cups. Reserve remaining whole berries for garnish. Beat heavy cream and the remaining cream of coconut in a large bowl until stiff enough to spread. Place a cake layer on a serving platter. Spread with 1 cup whipped cream; top with 1 cup sliced berries and cake layer; repeat. Frost sides and then top with remaining whipped cream. Cover sides and top with coconut. Refrigerate at least1 hour before serving. Bake cake layers up to 5 days ahead, wrap airtight and refrigerate. Frost up to 1 day ahead.