Preheat oven to 140C. Line baking sheets with parchment paper and mark with circles.
To prepare the meringue disks, beat egg whites in mixing bowl on medium speed until soft peaks form.
Gradually add sugar, beating until thick and glossy. Fold in coconut. Spoon meringue onto circles on the prepared baking sheets and spread using a spatula.
Bake for 1 hour, or until crisp. Remove from oven, let cool for 10 minutes, then transfer to racks to cool completely.
To prepare the strawberry cream, beat the cream and sugar ntil soft peaks form. Fold in the kirsch, cinnamon, melted chocolate, and chopped strawberries.
To assemble the torte, divide the strawberry cream into quarters and spread it on top of each meringue disk. Sandwich the disks together into a tall layer cake. Arrange the whole strawberries and shaved coconut decoratively on the top layer.