Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
The next day:.
Preheat oven to 350 degrees.
Line the bottoms of two 8" or 9" round cake pans with waxed paper.
Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
Fold the egg whites into the yolk mixture, and then fold in the flour.
Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
Remove from the refrigerate and note that it has gelled and thickened.
Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!