Preheat oven to 350 degrees. Lightly coat two 9 inch pans or one 13x9 cake pan with cooking spray.

In a medium bowl, mix melted butter and sugar until it's fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and 2 tsp lemon, mix well.

In another bowl, mix together flour, baking powder, baking soda, and salt. Add small amounts of flour mixture alternately with almond milk to Coconut/sugar mixture, mixing well after each addition.

Rinse all your delicious strawberries; dice 1/2 cup, crush 1/2 cup and chop 1/2 cup.

Stir in crushed strawberries; pour batter into pan. Top with diced strawberries.

Bake at 350 until wooden toothpick inserted in the middle of the cake comes out clean, 30-35 minutes.

Using both the coconut cream and coconut water, empty into a medium size bowl, add honey & beat with mixer for 10-15 minutes or until the cream peaks.

Spread coconut cream over cooled cake. Spread chopped strawberries evenly over the cake.

Store cake in refrigerator, best eaten within days.