Yield: 12 Servings
|2 cups||Flour, sifted|
|½ cup||Unsweetened cocoa|
|½ cup||Sour cream|
|4||Eggs, reserve 1 for filling|
|1||Egg white, reserved|
|1 cup||Coconut, grated|
|2 cups||Confectioners' sugar|
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.