In pie plate or shallow dish, with a fork, beat together eggs, milk, and almond extract until thoroughly blended. Soak 6 of the cake slices in egg mixture, letting them stand about 60 seconds on each side. Meanwhile, spread coconut evenly in another shallow dish. With pancake turner, place slices on coconut. Turn slices to coat each side.

In large skillet over medium heat, heat 3 tablespoons of the butter until just hot enough to sizzle a drop of water. Place cake slices in pan and cook until lightly browned, about 3 to 4 minutes. Turn and continue cooking until lightly browned on other side and no visible liquid egg remains. Remove from pan; keep warm while repeating procedure with remaining cake slices.

To serve, top cake slices with strawberries and whipped cream, if desired.