Enjoy this dairy coconut cake on Passover or any time.
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius) and grease a 10-inch (26-centimeter) round pan.
Beat egg whites with 1/2 cup sugar until stiff and shiny. Set aside.
Beat yolks with other 1/2 cup sugar. Fold both mixtures together.
Combine coconut or walnuts, matzo meal, and cocoa and fold into mixture. Lastly, fold oil and baking powder into mixture.
Pour batter into a large greased pan and bake at 300–320 degrees Fahrenheit (150–160 degrees Celsius) for about half an hour.
Combine water and rum flavoring and drizzle over cake as soon as you take it out of the oven.
Prepare coconut cream frosting by placing milk, butter, 1/2 cup sugar and coconut into a small saucepan and cooking over low heat until mixture thickens. Cool and set aside.
Beat whipping cream with one tablespoon sugar and then fold into coconut cream. Spread evenly over cake.