Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) square or round cake tin.

In a medium bowl, sift together the self-raising flour, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the melted unsalted butter, vegetable oil, and caster sugar until well combined.

Add the coconut milk then eggs one at a time, beating well after each addition, and then stir in the vanilla paste.

Gradually add the dry ingredients to the wet mixture. Mix until just combined.

Fold in the desiccated coconut until evenly distributed.

Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, in a small bowl, whisk together the canned coconut milk and carnation milk until well combined.

While the cake is warm, poke several holes all over the cake using a skewer or fork.

Slowly pour the coconut leche mixture over the cake, allowing it to soak in. Cover and leave for at least 1 hour, in the cake tin to hold its shape.

In a large mixing bowl, whip the double cream until soft peaks form.

Gently fold in the finely blitzed freeze-dried strawberries and the pink food coloring until evenly distributed and the cream is light and fluffy.

Once soaked, remove the soaked cake from the refrigerator.

Spread the strawberry cream evenly over the top of the cake.

Optionally, garnish with fresh strawberries or additional desiccated coconut for extra decoration.