Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
Parve
Medium
1 Hour
Diets 
This chocolate coconut cake is on the lighter side of chocolate cake which is what makes it so appealing. The whipped eggs make this chocolate cake so light and fluffy and the coconut combined with wine and rum extract give it a unique flavor.
5 eggs
1 cup sugar
4 ounces baking chocolate, melted
4 ounces shredded coconut
2 tablespoons Herzog Late Harvest Zinfandel or other wine
2 drops Gefen Rum Extract
1/2 cup flour
1 teaspoon Haddar Baking Powder
Beat egg whites, gradually adding sugar until stiff.
Fold in remaining ingredients gently.
Pour into lined or greased 9×13 inch baking pan.
Bake at 350 degrees for 45 minutes.
Styling and Photography by Tamara Friedman
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation