2 cups sweetened coconut flakes

1 pint + 1 cup heavy whipping cream

2 pounds strawberries, sliced (sweetened with a little sugar, if needed)

1 box (11 ounces) vanilla wafers

Preheat oven to 350 degrees F.  Spread coconut on a baking sheet and brown in the oven 8 minutes, occasionally stirring.

Place cream in a large bowl and whip with an electric mixer until stuff (no sugar necessary).

On a decorative cake plate, put a single layer of vanilla wafers, then a layer of strawberries, then a layer of whipped cream, then a sprinkling of toasted coconut.  Repeat several times, reserving a handful of strawberry slices and a little coconut for garnish.  Cover the whole cake with whipped cream.  Refrigerate overnight, uncovered.  Garnish the cake with the remaining coconut and strawberries before serving.  Serves 8.