Preheat the oven to 375 degrees F.

Lightly spray an 11″ round baking pan (a 9×12 pan works, too) with cooking spray. Line the bottom with parchment paper.

Melt 2 Tbsp. butter and stir in the brown sugar until blended. Spread over parchment paper.

On a paper towel, toast the coconut in the microwave for 30 seconds; move around; microwave another 20-30 seconds until lightly toasted.

Sprinkle toasted coconut on top of the brown sugar mixture. Arrange the strawberry slices on top of the coconut.

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Using an electric mixer, beat in the 1/2 cup butter, and then beat in the buttermilk, vanilla, and eggs. Beat for 1 minute. Mix in white chocolate chips.

Spoon the batter evenly over the strawberries. Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

Remove from the oven; transfer the cake to a wire rack and cool for 15 minutes.

Run a knife blade around the edge of the cake to loosen it from the pan. Invert the cake onto a serving plate.

Peel off the parchment paper. Serve the cake warm; optional to top with whipped cream or serve with ice cream. Room temp is good, too!