Start with cutting the cake into three layers horizontally and gently placing them aside.

In a mixing bowl, whip the heavy cream until soft peaks are formed.

Add condensed milk and 1 cup of cool whip to the heavy cream and gently fold to have a fluffy filling for the cake.

Divide the frosting into two equal parts for even filling.

Now start building the cake. First, place the cake layer over a cake dish or over a cake base.

Pour the strawberry cream mixture over it and spread it out evenly.

Place the second layer of cake over the filling and gently press it down.

Pour over the remaining strawberry cream mixture over the second layer of cake and spread it out.

Finally, place the last and third layer of cake over the filling and gently press it.

Now cover the last layer of cake with ½ cup of cool whip.

With the help of the back of the spoon, remove the excess cream on the sides.

Now top the cake with the desiccated coconut if you like and with sliced strawberries as well.

Let the cake cool in the refrigerator for at least an hour to 6 hours.

Serve chilled and enjoy.