Preheat your oven to 350°F (175°C) and prepare three 8-inch or 9-inch round cake pans by spraying them with nonstick spray and lining the bottoms with parchment paper.

In a stand mixer, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until blended.

Add the room temperature unsalted butter to the dry ingredients and mix on medium-low speed until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg whites and whole eggs. Gradually add this mixture to the flour mixture in three additions, mixing well.

Add the shredded coconut, whole milk, vanilla extract, and almond extract into the batter. Mix on medium speed until fully incorporated.

Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick comes out mostly clean.

Let the cakes cool in the pans for 5 minutes, then carefully invert them onto a wire rack to cool completely.

In a mixing bowl, beat together the cream cheese and unsalted butter with the vanilla extract until smooth. Gradually add confectioner's sugar to desired sweetness.

Toast additional shredded coconut in a skillet over medium-low heat until golden brown, about 3-5 minutes.

Stack the cooled cake layers, spreading frosting and diced strawberries between each layer. Frost the top and sides of the cake.

Garnish the top with additional halved or whole strawberries and refrigerate until ready to serve.