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1
Preheat the oven to 350.
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2
Spray an 11-by-17-inch jelly-roll pan with vegetable oil spray and line the bottom with parchment paper; spray the paper.
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3
In a small saucepan, bring the cream to a boil.
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4
Remove from the heat, add the chocolates and let stand for 5 minutes, then whisk until smooth.
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5
Pour 1 cup of the chocolate ganache into a measuring cup and set aside at room temperature; scrape the rest into a bowl.
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6
Cover the bowl with plastic wrap and refrigerate the ganache until firm, at least 3 hours.
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7
In a medium saucepan, bring 1 inch of water to a bare simmer.
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8
Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended.
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9
Set the bowl over the simmering water and whisk until the eggs are warm to the touch.
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10
Remove from the heat and beat at high speed until tripled in volume, about 5 minutes.
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11
Fold in 3 2/3 cups of the coconut.
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12
Spread the batter in the prepared pan in an even layer.
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13
Bake for about 25 minutes, or until golden and firm.
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14
Let the cake cool for 15 minutes.
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15
Run a knife around the edge of the cake; invert it onto a baking sheet and peel off the parchment.
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16
Slide the cake onto a work surface.
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17
Using a serrated knife, trim the edges and cut the cake into 3 rectangles of equal size.
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18
Stack the layers and trim off any uneven sides with the knife.
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19
Set 1 cake layer right side up on a wire rack and spread with half of the chilled ganache.
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20
Cover with a second layer and the remaining chilled ganache.
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21
Top with the third cake layer, smooth side up; press down gently.
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22
Pour half of the reserved ganache on top and spread it evenly, letting it drip slightly down the sides.
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23
Pour on the remaining ganache and smooth the top and sides.
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24
Transfer the cake to a cake plate.
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25
Refrigerate for 15 minutes, then press the remaining coconut onto the sides of the cake.
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26
Garnish with chocolate curls and serve or, for best results, refrigerate the cake overnight.
