Coconut Cake with Apricote Glaze
by Marion Siner Gordon

8-10 servings

  • cup matzoh meal
  • cup potato starch
  • 1/8 teaspoon salt
  • 7 large eggs, separated
  • 1 cup sugar
  • Juice of lemon
  • Apricot Glaze (see recipe)
  • Coconut Frosting (see recipe)

Preheat the oven to 300F. 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 325F. 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 Coconut Frosting.

Apricot Glaze

about cup

Heat 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.

Coconut Frosting

Yield: filling, top and sides of a 3-layer, 9-inch cake

  • 1 Tablespoon unflavored gelatin
  • cup cold water
  • cup boiling water
  • cup sugar
  • 3 large egg whites, stiffly beaten
  • Juice of 1/2 a lemon
  • 1 fresh coconut, grated or approximately 4 cups dried grated unsweetened coconut

In 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.


Adapted from
"The New York Times
Passover Cookbook"
edited by Linda Amster,
William & Morrow, 1999.