1 (19 ounce) can sliced strawberries
4 eggs
1 (18.25 ounce) package strawberry jam
2 cups nonfat buttermilk
6 cups white sugar
2 cups corn syrup
1 cup milk
4 cups flaked coconut
4 cups confectioners' sugar
1 cup whipped cream
1/4 teaspoon vanilla extract
In a large bowl, beat the egg whites until foamy. Gradually beat in the sugar and corn syrup. Fold in the milk, stirring often, until just blended. Spread mixture into the prepared pan. Sprinkle with coconut and spread evenly. Frost with whipped cream. Chill cake in refrigerator at least 8 hours before serving.
Combine confectioners' sugar, whipped cream, and vanilla extract in a small bowl. Beat 1/4 cup of the mixture into the bottom of a 9 inch springform pan. Fill with strawberries and spread remainder over top of pan. Refrigerate one hour in anticipation of frosting.