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For The Cake-
Preheat oven to 350 degrees F.
Cream vegan butter substitute and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped strawberries and beat on medium speed until the strawberries break down – about 1-2 minutes. If you batter seems dry and is not like typical cake batter, then add 1-2 tablespoon of non-dairy milk, beating until incorporated.
Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until cake is set. Let cool, then frost.
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For The Frosting-
Cream vegan butter substitute and shortening together until smooth and creamy. Add powdered sugar a 1/2 cup at a time, beating well after each scoop. Add vanilla and coconut extract and blend until incorporated. Fold in shredded coconut and then spread over cooled cupcakes. Roll the top of each cupcake in more coconut flakes, and garnish with fresh strawberry slices.
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