Coconut Cake with Apricote Glaze
Marion Siner Gordon
Yield: 8-10 servings
cup matzoh meal
cup potato starch
large eggs, separated
of ½ lemon
Glaze (see recipe)
Frosting (see recipe)
the oven to 300°F. Sift together the matzoh meal, potato starch
and salt. In a bowl, beat the egg yolks with the sugar and lemon
juice until thick and lemon colored. In another bowl, beat the
egg whites until stiff and fold into the yolk mixture. Fold in
the sifted dry ingredients and pour the batter into a 9-inch,
ungreased springform pan. Bake 30 minutes.
Increase the oven heat to 325°F. Bake 15 minutes longer, or until
a cake tester comes out clean. Invert to cool. Cut crosswise into
layers and spread with the Apricot Glaze, then frost with the
Yield: about ¼ cup
the contents of one 12-ounce jar of apricot preserves over low
heat. When dissolved, force the mixture through a fine sieve.
Use as a glaze while hot.
Yield: filling, top and sides of a 3-layer, 9-inch
1 Tablespoon unflavored gelatin
cup cold water
cup boiling water
large egg whites, stiffly beaten
of 1/2 a lemon
fresh coconut, grated or approximately 4 cups dried grated unsweetened
a bowl, soften the gelatin in the cold water. Then dissolve by
adding the boiling water. Add the sugar and stir until dissolved.
Set aside to cool.
When the mixture begins to set, fold it into the beaten egg whites,
then beat until the mixture reaches a consistency of soft marshmallow.
Add the lemon juice and stir to blend. Use as cake frosting, then
coat the frosted cake with the grated coconut.