Grease two 6-inch round cake pans, cover the bottoms with parchment paper and grease the paper.
Preheat oven to 350F.
In a bowl, combine flour, salt, cocoa powder, baking soda and sugar. Whisk.
Add oil, vinegar, coffee and vanilla.
Beat with an electric mixer or a whisk, until just combined.
Divide mixture between both bans.
Bake for 45-50 minutes, until toothpick inserted comes out clean. Check your cakes at the 40 minute mark, but this cake does take a while to bake.
Let cakes cook inside the pans for 10 minutes, then transfer to a cooling rack to cool completely. You can wrap and refrigerate them for up to 5 days.
Cut off the domes of the cakes.
Beat coconut cream, for 8 minutes on medium-high speed, until stiff peaks.
Add powdered sugar and vanilla extract. Beat for 1-2 more minutes.
Heat coconut milk until it just starts to boil. Remove from heat.
Place chocolate in a bowl and pour coconut milk over it. Let it stand for 1-2 minutes.
Stir until smooth. Add coconut oil and stir to combine. Let it cool to room temperature.
Place the first cake layer on a platter.
Spread generous amount of coconut cream on top. Add fresh chopped strawberries.
Top with the second cake layer.
Spread coconut cream on the top and sides of the cake. Scrape with a spatula, to achieve the "naked " look.
Refrigerate for 30 minutes.
Remove from the fridge. Pour chocolate ganache on top of the cake and using a spatula, smooth it towards the edges, so the ganache starts dripping.
Top with fresh strawberries for decoration. Refrigerate for 30 minutes, so the ganache can set. Slice and serve.