1 egg white
2 tsp. vanilla
2 1/4 c. sugar
2 c. coconut
1 tbsp. flour
1/2 c. cocoa
3/4 c. hot coffee
3 eggs
1 tsp. baking soda
1/2 c. sour cream
1/2 c. shortening
1 tsp. salt
2 c. flour

COCONUT MIXTURE:

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.