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Chocolate Beet Coconut Cake with Chocolate Icing

Beets make this a dense, moist, and deliciously funky cake

Yield: Serves 16


Cake: - 4 egg whites - Good pinch salt - 1 1/2 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 1/2 cups unsweetened grated coconut, packed

Icing: - 1 cup real semisweet chocolate chips - 1 tablespoon oil


  1. Preheat the oven to 350°F.
  2. 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.
  3. Switch to low speed and, allowing only enough time to combine the ingredients, beat in one ingredient at a time for just a few seconds—the yolks, then the oil, etc., until all ingredients are incorporated.
  4. 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.
  5. Make the icing: Melt the chocolate chips with the oil on a very low flame until melted (microwave OK).
  6. Drizzle slowly and steadily over the cake until the whole top of the cake is covered. Let the cake cool.

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