Coconut Cake with Apricot Glaze for Passover

On the last day of Passover I made the last Passover recipe. These things seem to have attracted a certain amount of attention. Apple Cake for  Passover got   39 hits. It may not seem like much, but for someone who went on for two years with a total of six hits on most of the recipes, it's a lot.
I made the cake on Friday night and the icing on Sunday when the Easter guests were here. The cake turned out beautifully, like a souffle. Passover cakes contain very little flour or matzo meal, in this case 1/4 of a cup and half a cup of potato starch. Cooks might think that it won't bake properly, but it does.
This is meant to  be a layer cake. My husband, who had the task of cutting the layers in half, wondered why the cake couldn't be baked in two springform pans instead of one, thereby reducing the mess involved with cutting the layers in half. An excellent idea. So, bake the cakes in two springform pans instead of one.
Another tip. The coconut frosting is made with gelatin.  When it is whipped and ready to spread, spread it. Do not, as I did, set it aside for an hour or so. I discovered, when Easter dinner was over and half the guests were leaving for their next Easter dinner, that the  icing had set. It was like trying to spread cooked meringues.  It tasted all right, but the lovely, marshmallow fluff consistency that Lin, my co-mother-in-law, achieved with the mixer, was gone.
We had a hilarious Easter dinner, with stories and jokes flying back and forth. The table was decorated with the  30 or so bunnies of various sizes and materials that we have accumulated over the years. We have tall china bunnies playing the flute, tiny wooden bunnies sitting in a chair, metal bunnies, smoking  bunnies, bunnies decorated with holly,  bunnies decorated with floral patterns. Every place had little baskets of jelly beans and chocolate eggs.
The cake got good reviews. Lin liked it because it wasn't too sweet.  Bob liked the apricot glaze.

Coconut Cake with Apricot Glaze for Passover

1/4 cup matzo meal
1/2 cup potato starch
1/8 teaspoon salt
7  eggs separated
1 cup  sugar
Juice of half a lemon
Apricot glaze
Coconut frosting

1.  Preheat the oven to 300 degrees.
2. Sift together the matzo meal, potato starch and salt.
3.  Beat the egg yolks with the sugar and lemon juice until thick and lemon-colored. Beat the egg whites until stiff and fold them  into yolk mixture. Fold in the dry ingredients and pour the batter into an ungreased nine-inch spring form pan.  (Or two nine-inch springform pans if you do not want  to  be bothered with cutting the tall cake into two layers. Bake thirty minutes.
4.  Increase the oven heat to 325 degrees. Bake fifteen minutes longer, or until cake tester comes out clean. Invert to cool. Cut   into layers and spread with apricot glaze, then frost with coconut frosting.
Makes eight to ten servings.