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1
Heat the oven to 350F.
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2
Generously butter a 9 x 13-inch glass baking pan.
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3
In an electric mixer fitted with the whisk attachment, combine the egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
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4
Add the yolks to the whites, beat until combined.
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5
With the mixer running slowly, add the sugar until combined.
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6
Remove the bowl from the mixer.
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7
Using a rubber spatula, fold in the butter.
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8
Sift 1/4 cup flour on top of the mixture, and fold in to combine.
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9
Repeat with the remaining flour, folding in 1/4 cup at a time.
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10
Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes.
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11
Remove from the oven, and transfer to a wire rack.
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12
About 5 minutes before the cake is done, whisk together the 3 milks, and set aside.
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13
As soon as the cake is removed from the oven, pour the milk mixture over the entire cake.
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14
The cake should absorb all the liquid within 3 to 5 minutes.
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15
Set the cake aside, and let stand until cool.
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16
Cover the cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
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17
Before serving, heat the oven to 450F.
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18
Place the whole coconut in the oven, and bake for 20 minutes.
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19
Remove from the oven, and, using an awl or a screwdriver, pierce the 3 eyes of the coconut.
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20
Turn over, and drain the liquid.
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21
Using a hammer, break open the coconut.
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22
To remove the meat from the shell, insert a small spatula or grapefruit knife between the flesh and the shell to pry the meat out in large pieces.
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23
Using a vegetable peeler, shave off thin curls of coconut.
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24
Transfer the curls to a baking sheet, and let stand uncovered for 30 minutes.
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25
Place in the oven, and bake until the edges are golden, about 10 minutes.
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26
Remove from the oven, and set aside until cool.
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27
The curls can be stored in an airtight container for up to 5 days, or frozen for future use.
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28
When ready to serve the cake, whip the cream to soft peaks.
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29
Slice cake into 12 servings, top with whipped cream, and serve with the fruits and toasted coconut curls.
