Coconut Cake with Berries and Cream

INGREDIENTS

• 1 stick unsalted butter, melted and cooled, plus more for pans
• 6 large eggs, separated
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 cup sugar
• 1/3 cup flaked unsweetened coconut, toasted and finely ground
• 1 cup all-purpose flour, divided
• 2 cups heavy cream, divided
• 1 can (13.75 ounces) unsweetened coconut milk
• 1 can (14 ounces) sweetened condensed milk
• 3 cups mixed fresh berries (about 12 ounces), for serving