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Strawberry-Layered Coconut Cream Cake

Filling
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners` sugar
1 cup whipping creamCake
2 baked round yellow cake layers (8 or 9-inch diameter)
1 1/2 cups sliced strawberries, divided
1 cup shredded coconut, toasted and cooled, dividedTo make filling, in mixer bowl, beat cream cheese and vanilla extract on medium speed until creamy. Add confectioners` sugar, and beat until incorporated. On low speed, gradually add cream, beating until smooth. Increase speed to medium; beat until mixture is thick and fluffy. (Mixture should be the consistency of frosting.)To assemble, place 1 cake layer on cake plate or round serving platter. Spoon 1 cup filling over cake, spreading to within 1/2 inch of edge. Arrange 1 cup strawberries on top, overlapping, if necessary. Spoon an additional 3/4 cup filling over strawberries, being careful not to move strawberries around. Sprinkle evenly with 1/2 cup of the toasted coconut; top with second cake layer. Spoon remaining filling over top, spreading slightly to smooth. Sprinkle with remaining coconut; garnish with remaining strawberries.   Refrigerate at least 1 hour to firm before cutting.Makes 12 servings.

 

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