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Dairy
Medium
8 Hours
Diets 
This rich cream-filled cake is the perfect Pesach dessert that everyone will love! The omission of flour makes it chometz-free, and can be made pareve easily by using a parve milk and replacing the butter with margarine. Serve this cold straight out of the fridge!
4 eggs, separated
1 tablespoon Heaven & Earth Lemon Juice
1/2 cup Gefen Cocoa
1/2 cup sugar
3 tablespoons water
2 teaspoons Haddar Baking Powder
1 cup milk
1/2 cup sugar
3 and 1/2 ounces (100 grams) butter
2 and 3/4 cups shredded coconut
8 ounces (1 [225-gram] container) whipping cream
3/4 cup milk
2.8 ounces (1 [80-gram] package) Gefen Instant Vanilla Pudding
6 ounces (150 grams) Elite Bittersweet Chocolate
1 ounce (30 grams) butter
1/4 cup milk or wine
Heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a nine-inch round baking pan with Gefen Parchment Paper.
Beat egg whites with sugar and lemon juice.
In a separate bowl, whisk egg yolks and add cocoa, water, and baking powder. Fold together both batters.
Pour into the prepared baking pan and bake for about 30 minutes or until a tester comes out clean. Remove from oven and cool.
Put milk, sugar, and butter into a saucepan and bring to a boil. Add coconut and mix well. Remove from heat and cool.
Beat the whipping cream with milk and instant pudding. Fold into the completely cooled coconut cream until well incorporated.
Spread evenly on top of cake. Let cool in the fridge for two hours.
Place all ingredients in a saucepan and heat over low flame until melted.
Whisk until smooth and pour over cake, carefully spreading in an even layer.
Cool in fridge overnight.
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