This is the cake you want to bake local fresh strawberries.
Set the oven rack in the center of the oven. Preheat the oven at 375°F.
Butter a 8 or 9 inches square pan.
In a small bowl, combine the flour, sugar and coconut. Incorporate the butter with a pastry blender. To mix in a food processor, combine the dry ingredients, place the butter in pieces around the knife and pulse a few seconds. Reserve.
In a large bowl, combine the flour, baking powder, salt and sugar with a whisk.
In another bowl, beat the eggs and mix in the milk and melted butter. Add the liquid mixture to the dry mixture and beat until smooth not more. Pour the dough into the pan, cover with the strawberries and sprinkle the crumble topping over the strawberries.
Bake 30 to 35 minutes until a toothpick inserted in the center of the cake comes out clean. to add more time : 5 minutes .
Let stand 30 minutes before serving.
