Make the cake: mix all dry ingredients in one bowl and the wet ingredients in another, stir in the wet ingredients into the dry just until well combined, pour into 2 greased 9" cake pans, bake at 350F for 30 minutes, cool 5 minutes in pan, remove to rack to cool completely.
Make the cream: blend the chilled coconut cream ingredients with chilled electric beaters until smooth, about 30 seconds, then beat in the icing sugar and tapioca flour for 1 minute, being careful not to overbeat. Chill for at least an hour to firm up in the fridge before using – overnight is better.
Decorate: Assemble the first cake bottom-side down, slice off the top if it's not very flat on top, spread the jam on top, arrange strawberry slices around the outside, add a layer of whipped cream, add the other cake on top with the flat-side down, dust with icing sugar, garnish with sliced strawberries in a pretty pattern.
Chill the cake for 30 minutes if you have time, otherwise dig in and enjoy!