Coconut cocoa cake

Swampscott resident Esther Krantz, who teaches Hebrew, makes this coconut cake for family and friends during Passover. Makes 1 9-inch cake.

FOR THE CAKE

	Solid vegetable shortening (for the pan)
5	eggs, separated
1/3	cup sugar
¼	cup vegetable oil
¼	cup water
2	tablespoons unsweetened cocoa powder
¼	cup potato starch
1	cup unsweetened shredded coconut

1. Set the oven at 350 degrees. Grease a 9-inch springform pan.

2. In an electric mixer, beat the whites until they hold soft peaks. Beat in the sugar in three additions.

3. In a bowl, stir the yolks with the oil, water, and cocoa (this looks odd, but it's OK). Fold the yolk mixture into the whites. Then fold in the potato starch and coconut.

4. Transfer the batter to the pan and smooth the top. Bake the cake for 25 to 30 minutes or until it is firm.

5. Let the cake cool slightly (it falls as it cools). Run a knife around the sides of the pan to release the cake. Unsnap the spring and remove the cake from the pan. Transfer to a platter.

FOR THE FROSTING

1	cup heavy or whipping cream
2	teaspoons instant coffee
½	cup sugar
¼	cup grated semisweet or bittersweet chocolate

1. In a chilled bowl with chilled beaters, beat the cream and coffee, adding the sugar gradually, until the cream holds stiff peaks. Fold in the grated chocolate.

2. With a long metal palette knife, frost the cake with the whipped cream mixture, spreading it evenly on the top and sides.

Adapted from Esther Krantz