3 eggs, separated, plus 1 egg white
2 tsp. vanilla extract
2 1/4 c. granulated sugar
2 c. finely grated coconut
2 c. plus 1 tbsp. flour
1 tsp. baking soda
1/2 c. thick sour cream
1/2 c. vegetable shortening
Dash of salt
1/2 c. cocoa dissolved in 3/4 c. hot coffee

Beat 1 egg white with 1 teaspoon of the vanilla until soft mounds form. Add 1/2 cup of the sugar. Beat until stiff. Stir in coconut and 1 tablespoon of the flour. Set aside.

Beat remaining 3 egg whites until soft mounds form, then add 1/2 cup of the sugar gradually, beating until meringue stands in stiff peaks. Set this mixture aside also. Add soda to sour cream and stir well. Cream together remaining 1 1/4 cups sugar and shortening. Add the 3 egg yolks, salt, remaining teaspoon of vanilla and half of hot coffee- cocoa mixture. Beat 4 minutes or until light and creamy. Add 2 cups of flour, sour cream and remaining hot coffee. Blend well. Fold in stiffly beaten egg whites.

Grease bottom of a 10 inch tube pan and turn 1/3 of the cake batter into it. Gently spoon half the coconut mixture on top. Cover with half of remaining chocolate batter. Top with remaining coconut and then pour on the rest of the chocolate batter. Place in a preheated 350 degree oven for 55 to 60 minutes. Cool completely before removing from pan, then frost top and sides of cake.

CHOCOLATE CREAM FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate morsels
2 tbsp. butter
1 egg yolk
1 1/2 c. sifted powdered sugar
1/4 c. evaporated milk
2 tbsp. pure vanilla extract

Melt chocolate. Combine all ingredients in mixing bowl and beat until frosting is of spreading consistency.