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1
Make the cake: Heat oven to 350 degrees.
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2
Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
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3
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
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4
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer.
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5
Whisk until blended.
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6
Place bowl over (but not touching) simmering water and continue whisking until warm to the touch.
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7
Remove from heat and whip until mixture has tripled in volume, about 5 minutes.
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8
Fold in vanilla extract and coconut.
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9
Pour into the prepared pan and smooth the top with a spatula.
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10
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes.
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11
Cool on a wire rack for 15 minutes.
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12
Line a 10-inch springform cake pan with plastic wrap, leaving overhang.
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13
(Youll need 2 long pieces of plastic.)
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14
Make the filling and topping: Whip 1 1/2 cups/355 milliliters of the cream with the confectioners sugar and vanilla.
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15
(Reserve the remaining 3/4 cup cream/175 milliliters for serving.)
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16
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment.
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17
Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary).
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18
Spread half the cream over the cake round, then top with half the peaches.
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19
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream.
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20
Wrap the pan tightly in the plastic, using more plastic if needed.
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21
Refrigerate for at least 24 hours and up to 3 days.
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22
Release the sides of the pan and unwrap the cake to the point at which the top is exposed.
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23
Carefully flip the cake over onto a serving platter.
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24
Remove the pan bottom and the plastic wrap.
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25
Whip the remaining cream and spread over the cake before serving.
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26
Decorate with peaches, strawberries or both, if you like.
