Preheat the oven to 175 degrees C
Grease 3 round cake pans (22 cm dia) and line with parchment paper
In a lagre bowl, mix together the flour, baking powder, baking soda, cinnamon and salt
In a bowl of a stand mixer (or use a handheld mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar and vanilla until smooth.
Beat in the carrots and coconut
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. (batter should be pourable, but not super thin)
Pour the batter among the 3 cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the centre
Remove and let it cool for 5 minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack
Cover and let the cakes cool completely before assembling.
To make the frosting, add the cream cheese and butter to a large mixing bowl. (make sure they are both softened and at room temperature)
Using an electric mixer beat until the mixture is light and fluffy (about 2 minutes)
Add the powdered sugar and vanilla and beat for another 2-4 minutes or until the frosting is light and fluffy.
Beat in the strawberry powder.
Place one cake layer on a serving plate or cake stand and spread a little frosting.
Top with half of the strawberries and repeat with the remaining 2 layers.
Be careful not to overfill your layers with fruit.
Frost the cake sides and decorate it on top with some extra strawberries, shredded chocolate and some mint leaves.