Sift together the cake flour,baking powder, and a pinch of salt.
Combine the raw sugar,vegetable oil, vanilla, almond extract, and coconut milk.
Beat your egg substitute and cream of tartar, until stiff peaks form.
Combine the dry and wet mixture. After they are mixed well, fold in your egg mixture. Next add in the strawberries, and 1/4 cup of coconut flakes.
Fill cupcake liners 3/4 full and bake 25 – 30 minutes at 350 degrees.
When cupcakes are done, remove them to a rack and allow to cool completely. Once cool, mix together the powdered sugar and strawberry puree, to form a glaze. Dip each cupcake’s top into the glaze, then dip into extra coconut flakes to finish them up.