Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.

In a large bowl whisk together the flour, baking powder, salt, and coconut to combine.

To your stand mixer add the butter, sugar, and vanilla extract on medium speed until light and fluffy, 1-2 minutes.

Add in the egg one at a time on low speed until creamy.

In small increments add the dry mixture to the stand mixer, alternating it with milk on the lowest speed setting.

Pour batter into the loaf pan and bake for 45-50 minutes or till the toothpick comes out clean.

Let cool completely.

Add chocolate and butter to a microwave-safe bowl in 30-second increments until smooth and creamy, stirring well each time.

Cut the cake in half horizontally using a sharp serrated knife.

Spread the strawberry jam on the bottom half of the cake.

Top with the second half of the cake and press down lightly.

Apply the chocolate all over the cake using a pastry brush, on all the sides.

Sprinkle the coconut on top and all the sides when the chocolate layer is still wet.

Let chocolate and coconut set in the refrigerator before slicing, about 10 minutes.