Strawberry-coconut trifle

Preheat oven to 190 °C and grease a shallow 18 cm cake tin.
Line with baking paper and grease again.
Cream the butter and sugar.
Add the eggs one at a time and beat after each addition.
Sift the flour over the mixture and fold in with the coconut.
Spoon into the cake tin and bake for 20 to 25 minutes or until done.
Cool and cut into cubes.
Pour the liqueur into a bowl and sprinkle the gelatin over it.
Stand until the gelatin sponges then dissolve the gelatin over boiling water or in the microwave.
Process three quarters of the strawberries in a food processor until smooth.
Add the coconut milk and gelatin mixture and process.
Slice a few of the remaining strawberries and divide among 4 glasses or arrange at the bottom of a glass bowl.
Top with a few cake cubes.
Pour the coconut mixture into the glass and chill overnight.
Whip the cream and spoon on top.
Decorate with the remaining strawberries.