Preheat your oven to 325°F (163°C) and grease and flour your bundt or layer cake pans.

Sift together the all-purpose flour, baking soda, and salt in a large mixing bowl.

Beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract, then alternate adding the sifted dry ingredients and buttermilk until just combined.

Gently fold in the chopped fresh strawberries and shredded coconut.

Pour the batter into the prepared pans and bake: 60-70 minutes for bundt pans or 30-35 minutes for layer pans.

Allow the cake to cool in the pans for 10-15 minutes before transferring to wire racks to cool completely.

Beat together the cream cheese and softened butter until creamy, then gradually add the powdered sugar until combined.

Frost the cooled cake with the cream cheese frosting and garnish as desired.