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Parve
Medium
1 Hour
Diets 
This delightfully light and sweet chocolate and coconut cake is a special and pretty treat to end any festive meal. Egg whites give the cake a real lift!
6 eggs, separated
1 and 1/2 cups sugar, divided
3 tablespoons oil
3 tablespoons Gefen Cocoa
1 tablespoon coffee, dissolved in drop of hot water
3 tablespoons (heaping) Mishpacha Flour
2 teaspoons Gefen Vanilla Sugar
1 and 1/2 cups shredded coconut
Preheat oven to 350 degrees Fahrenheit.
Beat egg whites until soft peaks form; slowly add one cup of sugar, continuously beating until stiff and glossy. Set aside.
In a medium-size bowl, whip together egg yolks and half a cup sugar; add oil, cocoa, coffee, flour, and vanilla sugar.
Place seven tablespoons of egg white mixture into chocolate mixture. Add coconut to remaining whites.
Spread half of the chocolate mixture on the bottom of a nine-inch round pan.
Spread whites on top of chocolate layer. End with remaining chocolate mixture.
Bake for 35 to 45 minutes.
Photography and Styling by Chavi Feldman
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