Strawberry-Layered Coconut Cream Cake

Filling:
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup whipping cream

Cake:
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, divided

To 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.