Recipe - Margas Pesach Coconut Cake

6 Eggs separated
1 One fourth cup Sugar
1 One fourth cup Shredded coconut
3 tablespoon Oil
One half cup Potato flour
One fourth cup Sweet red wine (you could
use grape juice)
1/3 cup Cocoa

Source "Classic Kosher Cooking" Sara Finkel

Beat whites till frothy,gradually adding Three fourths 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 One half 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 4550 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 JEWISHFOOD digest V97 #108 by Harvey Belovski
harvey@belovski.demon.co.uk on Mar 31, 1997