Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.

In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.

In another bowl, combine the melted butter, eggs, and vanilla extract, then mix until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring just until combined.

Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, combine the sliced strawberries with granulated sugar and let them sit for 10 minutes to macerate.

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.

Once the sponge cakes are completely cool, top each cake with a generous spoonful of macerated strawberries and a dollop of whipped cream.