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Parve
Medium
6 Hours
Diets 
A special chocolate-coconut meringue cake perfect for a party or simcha.
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
Combine all ingredients, mixing well.
Pour into a lined 10- by 16-inch baking pan.
Bake for 30 minutes.
Dissolve apricot jam with one tablespoon hot water and spread over cake.
Preheat oven to 350 degrees Fahrenheit.
Beat egg whites with sugar until stiff.
Gradually add remaining ingredients, including yolks.
Pour over dark layer and bake at 350 degrees Fahrenheit for an additional 30–40 minutes.
Cool.
Combine all ingredients. Spread over cake immediately.
Set aside for three to four hours before cutting.
Styling and Photography by Tamara Friedman
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