1 egg whites (save yolk)
2 tsp. vanilla
2 1/4 c. sugar
2 c. fine grated 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. sifted flour

FROSTING:

1 c. melted semi-sweet chocolate morsels
2 tbsp. butter
1 egg yolk (saved from cake)
1 1/2 c. sifted powdered sugar
1/4 c. milk

Bake at 350 degrees. Beat 1 egg white with teaspoon of vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Dissolve cocoa in hot coffee. Beat 3 egg whites until soft mounds form. Add 1/2 cup sugar gradually, beating until meringue stands in stiff peaks. Add soda to sour cream. Beat 1 1/4 cups sugar, shortening, yolks, 1/2 teaspoon salt, 1 teaspoon vanilla and half of cocoa mixture until light and creamy. Add 2 cups flour, sour cream and remaining cocoa mixture; blend. Fold in egg whites. Turn 1/3 chocolate batter into 10 inch tube pan; greased on bottom. Place 1/2 of coconut mixture on top. Cover with 1/2 remaining chocolate mixture. Top with remaining coconut and then chocolate. Bake 55 to 65 minutes. Cool. Frosting: Combine ingredients and pour over top and sides.