I found this recipe in the Vancouver Sun – food section.  The cake has sliced strawberries with a sweet coconut mixture.  The original recipe is from The UBC Bake Shop.

The cake is delicious with coffee or serve it as a desert with ice cream and/or whipped cream.

Ingredients

TOPPING

• 1/2           cup all-purpose flour
• 1/2           cup sugar
• 1/4           cup chilled butter
• 1/4           cup flaked or shredded coconut

CAKE

• 3/4           cup sugar
• 1/4           cup butter
• 1              medium egg
• 1/2           cup milk
• 1              tsp almond extract
• 1-1/2        cups all-purpose flour
• 2              tsp baking powder
• 1/2           tsp salt
• 1-1/2       cups sliced fresh strawberries

Instructions

1. Preheat oven to 375 degrees

TOPPING

1. Combine flour and sugar.
2. Cut in chilled butter and mix in coconut.

CAKE

1. Mix sugar, shortening and egg thoroughly.
2. Stir in milk and almond extract.
3. Sift together flour, baking powder and salt.
4. Stir dry ingredients into butter mixture.
5. Turn into greased and floured 9 inch square/round cake  pan.
6. Top with strawberries and sprinkle with coconut topping.
7. Bake for 25 to 35 minutes. 

The cake is done when, if you insert a tooth pick in the middle of the cake and the tooth pick comes out clean.