Three varieties of nondairy milk; light coconut, full-fat coconut, and almond, come together to make this moist cake.
Sift together the flour, arrowroot, baking powder, and salt 3 times.Blend the ground flax and water together until white and frothy. Stop blender, add the almond milk and blend until frothy again. Add flax mixture to the liquid ingredients and fold together until smooth. Gently fold in dry ingredients until no large pockets of flour remain .
Pierce the cooled sponge cake throughout with a fork. Pour some of the soaking liquid over the entire surface of the cake until the holes are full. Repeat every few minutes, adding just enough each time to fill the holes. Cover and refrigerate. Allow cake to soak in the liquid for 12 to 24 hours.Place mixer bowl in ice bath to keep cold while working. Alternately, you can chill the bowl in the freezer for at least 20 minutes .
Spread the finished whipped cream over the top of the soaked cake. Form a border around all four sides to hold the strawberry sauce inside, or transfer some of the whip to a piping bag and pipe the border. Return frosted cake to refrigerator for at least 20 minutes before adding the strawberry sauce.Place the strawberries and the sugar in a pan and simmer over medium heat until bubbling and strawberries have started to wilt around the edges.
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