Start by preheating your oven to 350°F (175°C) and get a 9×13-inch baking pan ready—either grease it well or line it with parchment paper so the cake doesn’t stick.

In a large bowl, mix the yellow cake mix with half a cup of softened butter until it’s smooth and fully combined. Then fold in the finely diced strawberries and white chocolate chips carefully, so they stay evenly distributed without breaking down.

For the cream cheese frosting, beat 8 ounces of cream cheese in a separate bowl until it’s smooth. Gradually add 3 cups of powdered sugar and a teaspoon of vanilla extract, mixing until the frosting is creamy and easy to spread.

Pour the cake batter into the prepared pan. Drop spoonfuls of the cream cheese frosting on top and gently swirl it through the batter with a spatula or knife to create a marbled effect. Sprinkle coconut flakes evenly over the top.

Bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, with maybe a few moist crumbs. Let it cool for about 15 minutes in the pan before slicing.

Serve the cake warm or at room temperature. A scoop of vanilla ice cream on the side makes it even more irresistible, with the creamy frosting, sweet strawberries, and coconut creating the perfect combination in every bite.