All ingredients should be at room temperature (!).
Prepare all the ingredients and a round 27 cm /11-inch springform pan by greasing it with butter and lining with parchment paper.
In a medium bowl, mix the flour with baking powder, baking soda and salt together, sift through a fine mesh strainer, whisk in shredded coconut. Set aside.
In another medium bowl, whisk the yogurt with vanilla extract and coconut liqueur. Set aside.
Add the butter and sugar to the mixer bowl, beat over medium-high speed using a paddle attachment until light and fluffy (it will take about 5 minutes).
Add the eggs - one egg at a time, beating well after each addition, next egg can be added when the previous one is incorporated into the batter (if the batter separates, just beat a little longer, the cake will be ok).
Preheat the oven to 160 °C / 325 °F / Gas Mark 3, no fan (if you have a convection oven reduce the temperature by about 20°).
Reduce the speed to low, add ½ of the flour mixture, beating just to combine (do not overmix the batter).
Add ½ of the yogurt mixture, beat just to combine.
Add the remaining ½ of the flour mixture, beat just to combine.
Add the remaining ½ of the yogurt mixture, gently fold the batter with a silicone spatula until smooth (scrape the batter from the bottom of the bowl as the dry ingredients tend to sink to the bottom).
Scoop the batter into the prepared cake pan, smooth the top with a spatula.
Wash and dry the strawberries, cut off the tops. Cut the big strawberries in half, leave small and medium ones whole. Mix with cornstarch, scatter the strawberries over the batter (place a little less in the middle than on the sides), do not press them into the batter.
Make the crumble: mix all ingredients for the crumble together, until a dough is formed, tear with your fingers into small pieces, crumble over the strawberries. The crumble will be quite wet, you can add more flour if you prefer a dryer crumble.
Bake for about 1 hour and 10 minutes, until a skewer inserted in center of cake, comes out clean. The baking time may vary depending on the oven. The cake can be slightly jiggly when shaking with the pan (it's very fluffy and moisso test the center of the cake with a cake tester/bamboo skewer / a knife.
Allow to cool then cut into servings.