Ingredients
1 egg white
2 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded coconut
1 tablespoon all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup hot, brewed coffee
3 eggs
1 teaspoon baking soda
1/2 cup sour cream
1/2 cup shortening
1 teaspoon salt
2 cups sifted all-purpose flour
2 cups white sugar
4 tablespoons unsweetened cocoa powder
1/2 cup butter
1/4 cup corn syrup
1/2 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt pan.
To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually beating until stiff peaks form. Stir in coconut and 1 tablespoon flour.
Dissolve the cocoa in the hot coffee. Separate the three eggs. Set aside the yolks. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in stiff peaks.
Combine the sour cream and the baking soda. Beat 1 1/4 cups of the sugar, shortening, egg yolks, 1 1/2 teaspoons salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture and the remaining cocoa mixture, blend well. Fold in the beaten egg whites.
Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
To Make Icing: In a saucepan over medium heat mix 2 cups sugar, 4 tablespoons cocoa together, the butter or margarine, corn syrup and the milk together. Bring to boil and let boil for 1minute. Remove from heat, let cool and beat until of spreading consistency. Stir in 1 teaspoon vanilla. Do not overcook!
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