Coconut-Meringue Chocolate Cake

There is so much I want to write here and really encapsulate the little things in my life. Thoughts, musings, my mishaps and happenings, but I got to sit down and write the odd and ends, the anecdotes, that are the center stage of my life. Meanwhile, I love baking late at night. I feel in the zone and inspired around that time. Besides, it does not take away from day light where I can be roaming around, somewhere outside, soaking in the sun, photosynthesizing. 
We are all here night owls, must be all that pinned up, abundance of energy stored from the rays during the day time. So it's no oddity, when on a whim, I decide to separate the yellow yolks from the whites, at midnight. Dusting of flour and cocoa powder all over the counter and then I worry about an organized swarm of ants filing tenaciously, making a B line, directly into my kitchen.
I cook so much but somehow it's not enough. Just recently I made three batches of meat Sambouseks, Middle Eastern meat turnovers, and just like dumplings, they were gone as they were coming out of shallow frying. Even the couple batches of banana oat pancakes, I froze, which was a first on a couple of counts, were devoured. Sagie is back in town from college for the last two weeks and I love every minute of it, but for god's sake though, where does my time fly to?! It's not as if he is a toddler, he is 20, which reminds me I met his dad when he just turned 20, ahhhh, time zooms by. Sagie's presence might not be the explanation to my time lapse riddle but it certainly explains how the food flies off the shelf here...but we can always eat cake, that I baked, last night, at midnight.
Coconut-Meringue Chocolate Cake
adapted from Cakes for Every Occasion by Nira Sheuer (in Hebrew)

Chocolate Cake:
1 1/2 cups all purpose flour
1 heaping teaspoon baking powder
2 tablespoons cocoa powder
3/4 cup sugar
4 tablespoons oil
4 egg yolks
1/2 cup milk
Pinch of salt

Coconut-Meringue:
4 egg whites
3/4 cup sugar
1 1/2 cups unsweetened coconut flakes

Chocolate Glaze (optional):
1/2 cup sugar
1/4 cup cocoa powder
3 tablespoons water
25gr (a little less than 2 tablespoons) butter

or

Cocoa powder for sprinkling

Preheat oven to 350F. Butter a cake pan, flour and dust flour off while holding the pan upside down over the sink. 

Chocolate Cake:
Mix all the chocolate cake ingredients well and pour into the cake pan. 

Coconut-Meringue:
In a mixer with a whisk attachment, beat the egg whites for three minutes, on medium/high speed (6/10 setting), increase the speed to 8/10 and continue beating while gradually adding the sugar. Continue beating for 2-3 minutes longer on the highest setting 10.  Fold in the coconut flakes with a rubber spatula. Pour the coconut-meringue on top of the chocolate cake layer. Level with the rubber spatula or an offset spatula. 

Bake for 55 minutes. Let cool before removing from the pan.

Chocolate Glaze:
Add the sugar, cocoa powder and water into a small sauce pan. On a low heat dissolve the sugar while mixing. When the sugar dissolves and all ingredients are incorporated well, take off the heat and add the butter. Mix to smooth silky consistency until the butter completely melts. 

Pour the warm glaze on the cooled down cake or just sprinkle with cocoa powder as I've done (not pictured).

Cook's notes:
1. You can cut a circle out of parchment paper to line the bottom of the cake pan. Butter bottom and top of the parchment paper. The bottom, so it sticks to the pan. The top you flour after buttering and rid of excess flour as instructed in the directions above. Parchment papering the bottom makes removing the cake from the cake pan base easier.
2. There is a two step method of baking this cake: the cake portion at first for 20-25 minutes at 350F and then adding the coconut meringue  layer on top to bake further for 20-30 minutes at the same heat level.  I chose to bake both layers all at once as instructed in the recipe. 
3. You can fancy up the design of the meringue, pre-baking, just like here.

Cake Recipes: