1 egg white (keep yolk for frosting)
2 tsp. vanilla
2 1/4 c. sugar
1/2 c. shortening
2 c. (7 oz. pkg.) coconut
1 tsp. salt
1 tbsp. flour
2 c. flour
1/2 c. cocoa
3/4 c. hot coffee
3 eggs
1 tsp. baking soda
1/2 c. sour cream

Beat 1 egg white with 1 teaspoon vanilla until soft peaks 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 baking soda to sour cream.

Beat 1 1/4 cups sugar, shortening, egg 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 well. Fold in egg whites.

Turn 1/3 of chocolate batter into 10-inch tube pan, greased in bottom. Place 1/2 coconut mixture on top. Cover with 1/2 chocolate batter. Top with remaining coconut and then chocolate batter. Bake in 350 degree oven 55-65 minutes. Cool before removing from pan.

FROSTING:

Combine 1 cup melted chocolate morsels, 2 tablespoons butter, 1 egg yolk, 1 1/2 cups sifted powdered sugar, and 1/4 cup milk. Beat until spreading consistency.