Preheat oven to 180 C

Butter two baking tins set aside

Using whisk beat butter and sugar until fluffy and pale

Add in eggs one at a time and whisk. Add vanilla essence salt and continue mixing

Turn mixer to low and add flour and milk. Mix until just combined

Divide batter into two equal portions, in one leave as is in the other add cocoa powder to make the chocolate batter

Pour the batter in the prepared baking tins. Bake 30-40 minutes/until skewer inserted comes out clean

Let cakes cool a bit in pan for easier removal. Take them out of the pan and slow to cool completely before frosting

Frosting. Whip butter until light and creamy. Once batter is pale add in caster sugar one at a time on medium speed. Add vanila essence salt and milk whip now on high speed until light creamy and fluffy. Fold in the strawberry essence

Layer your chocolate and vanilla cake, add frosting in the center, cover cake with frosting on top and at the sides. Pat dessicated coconut on the sides and decorate as desired