Grease with shortening and flour a 10” bundt cake pan. Preheat the oven to 325º Fahrenheit.
In the bowl of a stand mixer, mix the sugar and shortening on medium speed until it is well combined.
Add the buttermilk, eggs, vanilla and strawberry preserves. Mix well, scraping the sides of the bowl as needed.
Add the flour, salt, baking soda and spices. Mix for two minutes on low speed.
Fold in the coconut and walnuts.
Add the batter to the prepared pan.
Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes, then loosen the cake and turn onto a cake plate to cool completely.
Once cool, dust with powdered sugar. Serve with whipped cream, a sprinkling of cinnamon and fresh strawberries.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**