Preheat oven to 350 degrees F. Grease 2 loaf pans and line the bottom with parchment paper. I cut a piece of parchment paper that was the same width as the bottom of my loaf pan but long enough to go over the edges of the pan.

In a medium bowl, sift together the flour, baking powder, and baking soda. Add in a pinch of salt.

In another bowl, whisk together the eggs, sugar, oil, milk, and vanilla. Mix the wet and dry ingredients together.

Pour half the batter into a loaf pan. Mix the sprinkles with the remaining batter, and pour it into the other loaf pan. NOTE: Because the baking time of this cake was so quick, I baked the cake in two batches, and used the same loaf pan.

Bake for 12 to 18 minutes or until a toothpick comes out clean.

Let the cake cool for about 5 minutes. Lift the cake out of the pan by pulling on the parchment paper, and transfer to a cooling rack.

Prepare the mint sauce by warming the coconut milk in a saucepan until the milk bubbles. Turn off the heat, and stir in the mint chips until the chips melt completely. Repeat these steps with the white chips to create the white chocolate sauce.

Once the cake is completely cool, level off the top of the cake. Cut it with a 3-inch biscuit cutter or just cut it down the middle into small rectangles.

To assemble the cake, spoon some white chocolate sauce on top of a piece of cake and top with sliced strawberries. Repeat for the remaining layers. I stopped at three layers for this cake, but you should be able to make a 4-layer cake. Drizzle the green mint sauce over the cake. Enjoy!