Heat the oven to 160C, 140C fan, gas 3. Grease and line a rectangular cake tin approximately, 26 x 20 x 5cm, with baking paper.
Put all the ingredients into one large bowl and beat together for 2-3 minutes until smooth, preferably with an electric whisk but a wooden spoon will be fine too.
Spoon the mixture into the prepared tin and level off the surface lightly.
Bake for about 35-40 minutes or until a skewer pushed into the centre comes out clean.
For the topping, mix together 75g of Bonne Maman Strawberry Intense with the orange juice. Skewer the top of the warm traybake all over and spoon on the strawberry mixture, spreading it to the edges and corners. It will sink down into the sponge. Leave to cool.
Stir in the orange zest through the coconut. Spread the remaining Strawberry Intense over the cake and sprinkle with the zesty coconut shreds.
The cooked sponge with it first coating of strawberry and orange will freeze well. Thaw and spread with the remaining Strawberry Intense and coconut before using.