Using a stand mixer or a large bowl with a hand mixer, cream together the erythritol and butter.
Add the cream cheese in chunks and mix until creamy
Add the 6 eggs one at a time and then add the vanilla extract until combined
Stop the mixer and scrape down the sides to make sure everything is fully incorporated. Then slowly add the almond flour and baking powder with the mixer on low/medium speed, onced mixed through increase speed to high for 1 minute. Scrape down the sides once again and then mix on high speed for another minute. At this point you can add the optional coconut extract if you wish to use it.
Fold in the chopped strawberries and place batter in an 9" well greased loaf pan. Bake at 350 °F for 60 minutes, turn the oven off and allow to sit in the oven for another 10 minutes. You will know it's ready when you poke the cake with a toothpick and it comes out clean. Times may vary according to your oven.
For the glaze, using a whisk, mix the erythritol, coconut milk and vanilla in a medium bowl until mixed through.
Once cake is done, remove from the oven and allow to cool completely before removing from the load pan. Otherwise it may fall apart. Then brush on two coats of the glaze and sprinkle the top with unsweetened shredded coconut.