Chocolate Beet Coconut Cake with Chocolate Icing

Add to my passover recipe box

Recipe created by Levana

It is unfortunate that in America, beets invariably conjure up loaded remarks about, uhmmm, never mind . . . I am always looking for ways to sneak them in, as in this cake, where they do their magic even while they totally escape detection: The result is this dense, moist, and deliciously funky cake. Thanks to the perfect Osem Matza cake meal, you will never know it is a Passover cake! Fancy enough to serve to your Seder guests.

Cake:
4 egg whites
Good pinch salt
1 ½ cups sugar
4 egg yolks
1 cup vegetable oil
3 cups natural canned beets, drained, juice reserved, mashed with a potato masher
2 cups Osem Matza Cake Meal
1 tablespoon baking powder
1 cup juice from the canned beets (add a little water to complete 1 cup if necessary)
1 cup cocoa powder
1 ½ cups unsweetened grated coconut, packed

Icing:
1 cup real semisweet chocolate chips
1 tablespoon oil

Preheat the oven to 350 degrees.
Make the cake: With an electric mixer, whip the egg whites and salt at high speed until soft peaks form. Add the sugar gradually and whip until stiff. Switch to low speed and, allowing only enough time to combine the ingredients, beat in one ingredient at a time, just a few seconds each time—the yolks, then the oil, etc., until all ingredients are incorporated. Pour the batter into a greased tube pan or a 10-inch round pan or 11-by-14-inch pan, and bake for 1 hour or until the point of a knife inserted in the center comes out clean.
Make the icing: Melt the chocolate chips with the oil on a very low flame until melted (microwave OK). Drizzle slowly and steadily over the cake until the whole top of the cake is covered. Let the cake cool. Makes 16 ample servings.