Easy, delicious and beautiful.
2 cups sweetened coconut flakes
1 pint + 1 cup heavy whipping cream
2 pounds strawberries, sliced (sweeten with a little sugar, if needed)
1 box (11 oundes) vanilla wafers
Preheat oven to 350 degrees. Spread coconut on a baking sheet and brown in the oven 8 - 10 minutes, occasionally stirring.
Place cream in a large bowl and whip with an electric mixer until stiff (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. Finish off the cake with more coconut and strawberries. Serves 8.