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1
Place chocolate in medium metal bowl.
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2
Bring cream to simmer in small saucepan.
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3
Pour cream over chocolate; whisk until chocolate is melted and smooth.
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4
Whisk in rum.
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5
Cover and chill at least 6 hours.
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6
(Can be prepared 2 days ahead.
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7
Keep chilled.)
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8
Position rack in center of oven; preheat to 325F.
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9
Line 17x11-inch rimmed baking sheet with parchment paper.
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10
Mix coconut, 1/3 cup sugar, flour, and salt in medium bowl.
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11
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
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12
Gradually add remaining 1/3 cup sugar; beat until stiff but not dry.
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13
Fold coconut mixture into meringue just until incorporated.
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14
Spread meringue evenly over parchment on prepared sheet, covering completely.
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15
Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft).
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16
Cool completely on baking sheet.
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17
(Can be made 1 day ahead.
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18
Cover tightly with foil; store at room temperature.)
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19
Place chocolate in medium metal bowl.
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20
Bring cream to simmer in small saucepan.
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21
Pour cream over chocolate; whisk until chocolate is melted and smooth.
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22
Whisk in rum.
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23
Let glaze stand at room temperature until thickened and spreadable, about 1 hour.
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24
Place sheet of waxed paper on work surface.
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25
Cut around edges of meringue to loosen.
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26
Invert meringue onto waxed paper.
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27
Peel off parchment.
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28
Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 1/2x3 2/3-inch rectangles.
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29
Cut piece of cardboard into 8 1/2x3 2/3-inch rectangle; cover cardboard with foil.
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30
Place 1 meringue rectangle on cardboard.
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31
Using electric mixer, beat ganache just until lighter-colored and firm enough to spread.
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32
Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue.
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33
Top with second meringue rectangle; press to adhere.
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34
Spread 3 tablespoons ganache over.
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35
Repeat procedure with 3 more meringue rectangles and remaining ganache.
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36
Top with remaining meringue rectangle.
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37
Chill cake until ganache is firm, about 1 hour.
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38
Place cake on rack set over rimmed baking sheet.
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39
Spread top and sides of cake with some of glaze.
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40
Chill 30 minutes.
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41
Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90F.
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42
Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides.
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43
Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover.
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44
Press toasted coconut onto glaze over bottom 1 inch of cake.
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45
Transfer cake to platter.
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46
Chill until glaze is set, at least 1 hour.
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47
(Can be made 1 day ahead.
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48
Cover and keep chilled.
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49
Let cake stand at room temperature 30 minutes before serving.)
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50
Using serrated knife, cut cake crosswise into 8 slices.
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51
Transfer to plates.
