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Festive Chocolate-Coconut Cake

Festive Chocolate-Coconut Cake Related:   dairy, desserts & sweets, gluten-free, kid-friendly, Passover, vegetarian

Prep time: 10–15 minutes + 2 hours refrigeration

Cook time: 30 minutes

Yield: 10–12 servings

Forget dry and dense Pesach cakes! With a baked (and moist!) coconut base, a rich (and fast) chocolate mousse filling and a sweet whipped cream frosting, this cake will really make Passover a happy holiday. For a pareve version (great as a dessert after the seder), substitute the butter with margarine and the dairy whipping cream with a nondairy one, and make sure the chocolate is nondairy, too.


  • Coconut Layer
  • 6 egg whites, at room temperature (save the yolks for the chocolate layer)
  • 1 cup sugar
  • 2 cups desiccated coconut
  • Chocolate Layer*
  • 7 ounces dark chocolate
  • 3½ tablespoons butter
  • 6 egg yolks
  • Whipped Cream
  • 2 cups whipping cream
  • ¼ cup sugar
  • 2 tablespoons kosher-for-Passover vanilla-flavored instant pudding mix


  • Preheat the oven to 350 degrees. Grease a 9½-inch springform pan.
  • Coconut layer: In a mixer, beat the egg whites on medium speed for 1 minute, until they turn to a white soft froth with large bubbles. Gradually add the sugar, and beat until the meringue is firm and shiny. Add the coconut to the meringue, and fold in with a spatula, until incorporated. Spread in the greased pan, and bake for about 30 minutes, until golden. Set aside to cool.
  • Chocolate layer: In a microwave-safe bowl, melt the chocolate and butter in a microwave oven. Mix in the egg yolks and heat for another 10 seconds to get rid of any bacteria in the yolks. Stir until combined, and set aside for 5 minutes to cool.
  • Whipped cream: In a mixer, beat the whipping cream, sugar and pudding mix to soft peaks. Add half of the whipped cream to the lukewarm chocolate mixture, and fold in until the mousse is well combined. Spread the mousse over the baked coconut base. Gently spread the remaining whipped cream over the chocolate layer. Put in the refrigerator for 2 hours to set. Slice with a knife dipped in boiling water (dipping and wiping dry between cuts).
  • *The chocolate cream contains uncooked egg yolks, so in order to “kill off” any salmonella, I heat it in the microwave oven. If you prefer your mousse without eggs altogether, make an eggless mousse (saving the yolks for something else) as follows: In a microwave-safe bowl, combine 1 cup whipping cream and 7 ounces dark chocolate. Heat in a microwave oven until melted, and whisk to combine until smooth. Cool to room temperature. In a mixer, beat 1 cup whipping cream until creamy and soft. Fold into the chocolate mixture. Continue with the recipe.
  • Reprinted with permission from Traditional Jewish Baking: Retro Recipes Your Grandma Would Make...If She Had a Mixer by Carine Goren (Page Street Publishing, 2016). 

4 Responses

  1. Miriam says:

    Can this be frozen?

  2. anita becker says:

    should coconut be sweetened or unsweetened?

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