1.Grease a 19cm x 29cm lamington pan.
2.Combine biscuits, butter, coconut and spice in bowl, mix well. Press evenly over base of prepared pan, refrigerate 30 minutes.
3.To make filling. Process cream cheese until soft, add cream, marshmallows, strawberries, process until smooth. Add gelatine to cold water, stir over hot water until gelatine is dissolved, fold into cream mixture.
4.Pour filling over base, refrigerate several hours or until firm. Spread with topping, refrigerate until topping is set. Sprinkle with extra toasted shredded coconut if desired.
5.Topping. Combine marshmallows and milk in saucepan, stir constantly over low heat without boiling until marshmallows are melted, cool topping to room temperature.