Chocolate Cream Frosting:

6 oz. semi sweet chocolate pieces
1 tbsp. butter
1 egg yolk
1 1/2 c. sifted powdered sugar
1/4 c. evaporated milk
2 tbsp. vanilla

Melt chocolate, combine with all ingredients in a bowl and beat until frosting is of spreading consistency.

Cake:

dash last
1/2 c. cocoa dissolved in 3/4 c. hot coffee

Beat 1 egg white with 1 tsp. vanilla until soft mounds form. Add 1/2 cup sugar, beat until stiff. Stir in coconut and 1 Tbsp. flour, set aside. Beat remaining egg whites until soft mounds form, then add 1/2 cup sugar gradually, beating until meringue stands in stiff peaks. Set aside also. Add soda to sour cream and stir well. Cream remaining sugar and shortening, add egg yolks, salt, vanilla and half the coffee mixture. Beat 4 minutes, or until light and creamy. Add flour, sour cream mixture and remaining coffee mixture, blend well, then fold in egg whites. Grease bottom of 10 inch tube pan and pour 1/3 of cake batter into it. Gently spoon half the coconut mixture on top, cover with half the remaining chocolate batter, rest of coconut mixture and rest of chocolate batter. Preheat oven to 350°F, bake for 55 to 60 minutes. Cook completely before removing from pan, then frost cake.