Preheat your oven to 350°F. Prepare three 8-inch cake pans by greasing, flouring, and lining them with parchment paper circles for easier release.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds to ensure everything is well distributed. Set aside.

In another mixing bowl, combine sour cream, strawberry puree, strawberry extract, and vegetable oil, stirring until blended. Put aside.

In the bowl of a stand mixer or using a hand mixer, cream the softened butter until smooth. Gradually incorporate the sugar, beating at medium speed for 3 to 5 minutes, until the mixture becomes light, fluffy, and slightly paler in color. If using the pink coloring gel, you can add it during this stage.

Add the eggs one by one, mixing well after each addition until the yolks are fully integrated.

With the mixer on low speed, alternate adding the dry flour mixture and the wet sour cream mixture, starting and ending with the dry ingredients. (Three additions of dry, two additions of wet.) Mix until just combined—do not overmix. Fold in the optional flaked coconut.

Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The cake should spring back when lightly touched.

In a mixing bowl, cream the softened butter until smooth. Add the softened cream cheese and blend until fully combined and smooth.

Add the coconut extract and vanilla extract to the mix. Slowly add the powdered sugar in batches, mixing until the frosting is smooth and fluffy. If the frosting gets too soft while working, refrigerate for a few minutes until it firms up.

Place your mixing bowl and beaters in the freezer for about 10 minutes to chill. This will help achieve stiffer peaks when whipping the cream.

Add the heavy cream, powdered sugar, and coconut extract to the chilled bowl. Begin beating at a low speed, gradually increasing to medium-high until stiff peaks form. The whipped cream should hold its shape when the whisk is lifted.

Begin by placing the first cake layer on a serving plate or cake stand. Using a piping bag, pipe a dam of coconut cream cheese frosting around the edge of the layer, leaving a ¼-½ inch gap from the edge. This helps hold the whipped cream and strawberries in place.

Fill the center with a generous layer of coconut whipped cream and scatter fresh strawberry slices on top. Add the second cake layer and repeat the process. Once all layers are stacked, fill in any gaps with the frosting.

Apply a crumb coat (a thin layer of frosting) around the sides and top of the cake, then freeze for about 15 minutes to set.

Once firm, apply the final layer of frosting, smoothing it out. If the frosting becomes too soft, pop it back in the refrigerator or freezer for a few minutes.

Gently press flaked coconut around the sides and top of the cake. Finish by topping the cake with a fresh strawberry.

For best results, store the cake in the refrigerator but allow it to sit at room temperature for 2-3 hours before serving. This softens the cake and brings out the best flavor.