CAKE
2 cup Flour, sifted
1 3/4 cup Sugar
1/2 cup Unsweetened cocoa
1 tsp Salt
1 tsp Soda
2 tsp Vanilla
3/4 cup Water
1/2 cup Shorting
1/2 cup Sour cream
4 Eggs, reserve 1 for filling
COCONUTMACAROON FILLING
1 Egg white, reserved
1/4 cup Sugar
1 cup Coconut, grated
1 tbsp Flour
1 tsp Vanilla
CHOCOLATE GLAZE
2 cup Confectioners' sugar
1 tbsp Butter
1/2 tsp Vanilla
3 tbsp Milk
1/4 cup Cocoa
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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.
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