Whisk butter and sugar for the base, until smooth. Divide the eggs, one at the time. Add the egg yolk to the batter and whisk in between, put the egg white in a clean bowl for later.
Add the milk and whisk again. Mix flour with baking powder and stir it into your batter.

Put grease proof paper in an oven tray (30×40 cm). Spread the batter unto the paper.

In your other bowl, whisk the egg whites and sugar until hard, add coconut and stir gently. Spread the meringue over the base.

Bake in 150°C for 30-40 minutes. Let the cake cool before you cut it in half. Whisk the cream.

Put one of your halves on a plate and spread with whipped cream. Add your berries. If the berries are wet, dry them on a kitchen towel before putting them on the cream so the cream will not be wet.

Put the other half of your cake on top.