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Name: Margas Pesach Coconut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 Eggs separated; 1 1/4 c Sugar; 1 1/4 c Shredded coconut; 3 tb Vegetable oil; 1/4 c Sweet red wine (you could; 1/3 c Cocoa; 1/2 c Potato flour

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INGREDIENTS

6 Eggs separated
1 1/4 c Sugar
1 1/4 c Shredded coconut
3 tb Vegetable oil
1/4 c Sweet red wine (you could
1/3 c Cocoa
1/2 c Potato flour

INSTRUCTIONS

Source "Classic Kosher Cooking" Sara Finkel Beat whites till frothy,gradually adding 3/4 cup sugar. Beat till form stiff peaks. Divide into 2 equal parts. Fold coconut into one part and set aside. Beat yolks with rest of sugar till light and thick. Stir in oil, potato flour, wine and cocoa. Fold in plain egg whites. Pour 1/2 cocoa mixture into greased & floufed or lined 10" springform or tube pan. Pour white coconut mixture on top, spreading evenly. Spread rest of cocoa batter on top. Bake in preheated 350 oven for 45-50 minutes. Cool and frost with chocolate icing or melted chocolate. Or you could make a Pesach brownie recipe and put raisins and chocolate chips in it. Posted to JEWISH-FOOD digest V97 #108 by Harvey Belovski on Mar 31, 1997

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Nutrition

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Serving Size: 1 Serving (2425g)
Recipe Makes: 1 Servings

Calories: 5824
Calories from Fat: 1899 (33%)

Amt Per Serving		% DV

	Total Fat 211g	281 %
	Saturated Fat 78.9g	394 %
	Monounsaturated Fat 76.2g
	Polyunsanturated Fat 28.6g
Cholesterol 6345mg		1952 %
Sodium 2270.7mg		78 %
Potassium 2778.6mg		73 %
Total Carbohydrate 816.5g		240 %
	Dietary Fiber 11.2g	45 %
	Sugars, other 805.3g
Protein 195.3g		279 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5824

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