4 whole eggs plus 2 yolks

2 cups sugar

pinch of salt

1/2 teaspoon Haddar Baking Powder

8 ounces margarine

1 tablespoon vanilla sugar

1 and 1/2 cups flour

6 ounces chocolate, melted

2 tablespoons Tuscanini Apricot Jam, for spreading

10 egg whites (reserve 2 yolks)

1 and 1/2 cups sugar

1 tablespoon vanilla sugar

12 ounces ground coconut

juice and rind of 1/2 a lemon

6 tablespoons oil

6 tablespoons Gefen Cocoa

1 pound confectioner’s sugar

6 tablespoons hot water