Preheat oven to 350 degrees F. Prepare a springform pan by greasing with cooking oil and lining with a circle of parchment.
In a mixing bowl, whisk together flour, baking soda, salt, and sugar.
Stirin coconut oil and coconut milk until mixture is creamy.
Whisk in vinegar before folding in strawberries.
Transfer to pan. Bake for 35-50 minutes, until the center is set.
While the cake is cooling, prepare your icing. Cream together your vegan butter and vanilla bean paste before slowly adding the powdered sugar and coconut milk. (Add additional powdered sugar if the texture isn’t to your liking.)
Once the cake has cooled completely, ice with your prepared frosting and press sweetened coconut into surface. Garnish with strawberries.