Preheat oven to 350° degrees F. 

Spray three 8-inch springform pans with nonstick spray and line the bottom with parchment paper. 

In a large bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a bowl of a stand mixer (or use a handheld mixer) beat the butter and sugar on medium-high speed until creamy, about 2-3 minutes. 

Scrape down the sides of the bowl with a rubber spatula as needed. 

Add the oil and beat well. 

Add in egg yolks and vanilla extract and beat on high for 1 minute.

With a mixer on low speed, add the dry ingredients in 3 additions alternating with the buttermilk (dry-wet-dry-wet-dry).

Beat the 4 egg whites on high speed until stiff peaks form. 

Using a rubber spatula, gently fold it in the cake batter. 

Divide the batter between prepared pans.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (be careful to not overbake). Start checking at 18 minutes mark.

Remove cakes from the oven and let cool in the pans for 20 minutes, then remove the springform, and leave it to cool completely. Do not remove the baking paper until ready to assemble.

In the bowl of a stand mixer add unsalted butter and cream cheese.

With the paddle attachment beat until fluffy and light in color, about 2 minutes.

To the bowl add powdered sugar, coconut milk, vanilla extract, coconut extract, and kosher salt.

Start off mixing slowly to incorporate the powdered sugar.

Once incorporated increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes.

Fold in the desiccated coconut.

If the frosting is too thick add a little more coconut milk, and if it's too thin add a bit more powdered sugar.

In a small saucepan add chopped strawberries and sugar. 

Place over medium heat and bring to a boil, stirring occasionally. 

Reduce heat and simmer 15-20 minutes or until jam is thickened, stirring occasionally. 

Remove from heat and cool to room temperature.

Using a cake leveler or a serrated knife level the tops of your cakes if needed.

Place one layer of the cake on a cake stand or plate.

Using an offset spatula or piping bag fitted with a round tip spread some buttercream and make a cream border. 

Fill it with strawberry jam, be sure not to overfill it.

Repeat with the second layer of cake, buttercream, and jam. 

Top with a third cake layer. 

Do a thin crumb coat on the cake. 

Chill for 20 minutes in the fridge before final decorating.

Spread the remaining buttercream on the top and the sides of the cake with an offset spatula. *read notes on how to achieve an ombre effect. 

Decorate to your liking.

Keep it in a fridge, wrapped in cling film, but take it out at least half an hour before serving.