Beat 1 egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually stiff peaks. Stir in coconut and 1 tablespoons flour.
Dissolve cocoa in hot coffee. Beat 3 egg whites until soft mounds form. Add 1/2 cup sugar gradually, beating to stiff peaks, add soda to sour cream. Beat 1 1/4 cup sugar, shortening, egg yolks, 1/2 teaspoon salt, 1 teaspoon vanilla and half of cocoa mixture until light and creamy about 4 minutes. Add 2 cups flour, the sour cream and remaining cocoa mixture, blend well.
Fold in egg whites. Turn 1/3 of chocolate batter into 10 inch tube pan, greased on bottom. Place 1/2 coconut mixture. Cover with 1/2 chocolate batter. Top with remaining coconut, then chocolate batter.
Bake at 350 degrees for 55 to 65 minutes. Cool completely before removing from pan.
