Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in the 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 minutes more. Cool on wire rack for 15 minutes. Loosen sides of cheesecake from pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover and chill at least 4 hours before serving. To serve, garnish with strawberries and additional toasted coconut, if desired. Makes 12 to 16 servings.