Strawberry Piña Colada with Malibu Frosting

Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter:
In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
In another bowl, beat together the softened butter, coconut milk, pineapple juice, Malibu rum, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
Gently fold in the pureed strawberries, ensuring the batter is evenly colored and mixed.
Bake the Cake: Pour the batter evenly between the prepared pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Malibu Frosting:
While the cakes are cooling, prepare the frosting by beating the softened butter in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the Malibu rum, vanilla extract, and coconut cream, then continue to beat until the frosting is light and fluffy.
Assemble the Cake: Once the cakes are completely cool, frost the first layer with a generous amount of Malibu frosting. Top with the second cake layer and frost the entire cake.
Garnish & Serve: Garnish the top with shredded coconut and additional strawberries, if desired.
Serving and Storage Tips: