Coconut Chiffon Cake with Chocolate Frosting

passover coconut chiffon cake with chocolate frosting
Photo: Armando Rafael
Prep Time:
35 mins
Total Time:
2 hrs 25 mins
1 10-inch cake

Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only leavener, and coconut oil replaces butter.


  • cup matzo cake meal

  • cup potato starch

  • ½ teaspoon kosher salt

  • 8 large eggs, separated, room temperature

  • 1 ½ cups superfine sugar

  • 1 vanilla bean, split and seeds scraped

  • 6 tablespoons unrefined virgin coconut oil, melted

  • ½ cup coconut milk

  • 4 ounces bittersweet chocolate, chopped (¾ cup)

  • ¾ cup unsweetened coconut flakes, toasted


  1. Preheat oven to 350 degrees. In a small bowl, whisk together matzo meal, potato starch, and salt. In a large bowl, beat egg whites on medium-high to soft peaks. Gradually add 3/4 cup sugar and beat until stiff (but not dry) peaks form. In another large bowl, beat egg yolks with remaining 3/4 cup sugar and vanilla seeds until pale and doubled in volume, about 5 minutes. Gradually beat in 3 tablespoons oil, then coconut milk, just until combined. Add matzo mixture; beat just until combined. Stir in one-third of egg whites, then gently fold in remaining whites in two additions, just until combined and no streaks remain (do not overmix). Transfer to an ungreased 10-inch tube pan (preferably footed) with a removable bottom; smooth top with an offset spatula.

  2. Bake cake until golden on top and a tester inserted in center comes out clean, 40 to 45 minutes. Invert pan and let cool completely. If pan is not footed, invert center of tube onto the neck of a bottle to allow air circulation.

  3. Turn cake right-side up. Run a thin, sharp knife around sides of pan and center tube. Lift cake by center tube; remove ring. Run knife around bottom of pan to loosen; invert cake to remove. Place on a plate or stand. Combine remaining oil and chocolate in a bowl. Place over (but not in) a pot of simmering water; stir until melted. Remove from heat and place over an ice-water bath, stirring constantly, until thickened slightly but still pourable, 1 to 2 minutes. Pour frosting evenly over top and sprinkle with coconut. Cut into wedges; serve.

Cook's Notes

The frosting should be pourable, like brownie batter. If it gets too thick, microwave itfor 10 seconds at a time to thin it.

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