1 ½ cups (150 grams) sweetened shredded coconut; 2 ½ cups (295 grams) cake flour (*see note below for substitution) 2 ½ teaspoons (10 grams) baking powder ...

In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry puree into whipped cream, ½ cup at a time, until well incorporated. It’s OK if a few swirls remain.

Shake your cans of coconut milk thoroughly, measure out 1 1/2 cups from one of them, and set it aside. This portion is for the cake batter; everything else is for the soaking mixture.

Preparation. Crust Step 1. Place a rack in middle of oven; preheat to 350°. Toast coconut on a rimmed baking sheet until golden brown, 3–5 minutes.