Coconut Cake with Berries and Cream
1/2 cup melted butter, cooled
6 large eggs, separated
1/4 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1/3 cup flaked coconut, toasted and finely ground
1 cup flour, divided
2 cups heavy cream, divided
1 can sweetened condensed milk
1 can unsweetened coconut milk
3 cups mixed berries (about 12 oz.)
Preheat oven to 350. Grease 9x13 glass pan. Whisk together egg whites, baking soda and salt in stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4-5 minutes. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar and whisk until combined. Fold in butter and coconut with a rubber spatula.
Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into center comes out clean, 20 to 25 minutes.
Meanwhile, whisk together 1 cup heavy cream, coconut milk and sweetened condensed milk. As soon as cake is removed from oven, pour cream mixture over the cake. Let cake cool completely in a pan on a wire rack. Cover cake with plastic wrap and refrigerate at least 5 hours and up to 8 hours.
Just before serving, whisk remaining cup of heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.
