Preheat the oven to 350°F (175°C) and place a rack in the middle.

Line a 9- by 13-inch or 8x12 baking pan with parchment paper.

In a large bowl, cream together the softened butter and 2/3 cup of sugar until light and creamy.

In the same bowl, add the flour, baking powder, spices (cinnamon and cardamom if using), and mix well.

Mix in the egg yolks and milk until just combined.

Scrape the batter into the prepared pan and spread evenly.

In a clean and dry bowl, whisk the egg whites until soft peaks form.

Gradually add the remaining 1 cup of sugar and continue beating until soft peaks form and the mixture ribbons back onto itself.

Carefully spread the meringue on top of the cake layer.

Sprinkle with sliced almonds if desired.

Bake for 25 minutes (or 30-35 minutes for a smaller pan) or until the meringue is golden brown and puffed.

About 15 minutes through baking, sprinkle the meringue with coconut flakes (if desired).

Cool the cake in the pan on a wire rack.

Make the whipped cream: Pour the heavy cream into a medium bowl and scrape in the vanilla seeds (discard the pod).

Beat the cream to soft peaks with an electric mixer.

Carefully transfer the cooled cake to a cutting board.

Cut the cake in half crosswise with a serrated knife.

Place one half of the cake on your serving tray and cover with the whipped cream and banana slices or strawberries.

Place the other half of the cake (meringue side up) on top.

Refrigerate for 1 hour before serving to allow the cake to chill and soften.