Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour, sifted |
| 1¾ cup | Sugar |
| ½ cup | Unsweetened cocoa |
| 1 teaspoon | Salt |
| 1 teaspoon | Soda |
| 2 teaspoons | Vanilla |
| ¾ cup | Water |
| ½ cup | Shorting |
| ½ cup | Sour cream |
| 4 \N | Eggs, reserve 1 for filling |
| 1 \N | Egg white, reserved |
| ¼ cup | Sugar |
| 1 cup | Coconut, grated |
| 1 tablespoon | Flour |
| 1 teaspoon | Vanilla |
| 2 cups | Confectioners' sugar |
| 1 tablespoon | Butter |
| ½ teaspoon | Vanilla |
| 3 tablespoons | Milk |
| ¼ cup | Cocoa |
CAKE
COCONUT-MACAROON FILLING
CHOCOLATE GLAZE
Filling: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside.
Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 350 F. for 50-60 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving place to complete cooling. Top with Chocolate Glaze.
Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.