Fry 3 1/3 tbsp (50 g) coconut flakes without oil, leave them to cool. Apply oil and flour to the baking dish.
Preparation of the layer
Beat 1/3 cup (80 g) butter, 1/3 cup (80 g) sugar, 1 pack vanilla, 1 pinch of salt with a mixer until creamy. Beat the eggs separately. Combine 1/3 cup (80 g) of flour and 1 teaspoon baking powder and mix briefly with the fried coconut flakes and 3-4 tablespoons of milk.
Combine all these products and put the dough into a baking dish. In a preheated oven, bake it at 347°F (175° C) for about 20 minutes. Allow it to cool in the dish. Wash the strawberries and cut them into halves or quarters depending on the size.
Preparation of the strawberry jelly
Sprinkle the washed and sliced strawberries with 3 tablespoons of sugar. Mix the juice released from the strawberries, which should be around 1 cup, with 2/5 cup (100 g) sieved powdered sugar and the remaining water.
Add the gelatin, which has been pre-soaked in water for 10 minutes and heated in a microwave oven, for about 30 seconds, without boiling.
Once the prepared syrup cools, put it in a refrigerator for about 30 minutes, stirring occasionally, until it begins to gel slightly. When the gelatin mixture gels, arrange the strawberries on the layer and pour on the gelatin.
Leave the cake for 1 hour in the fridge. To be even more delicious, sprinkle with 1 packet of coconut flakes.