1 egg white, reserve yolk for cake
2 tsp. vanilla
2 1/4 c. sugar
2 c. fine grated coconut
1 tbsp. flour
1/2 c. cocoa
1/2 c. sour cream
3/4 c. hot coffee
1/2 c. shortening
3 eggs
1 tsp. salt
1 tsp. baking soda
2 c. flour

Beat egg white with vanilla until soft mounds form; add 1/2 cup sugar slowly, beating until stiff peaks form stir in coconut and 1 tablespoon flour. Dissolve cocoa in coffee. Beat 3 egg whites; add 1/2 cup sugar. Beat until stiff. Add 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 creamy. Add 2 cups flour, sour cream, and rest of cocoa mixture; blend well. Fold in egg whites. Turn 1/3 of chocolate batter into 10 inch tube pan greased and floured. Place 1/2 of coconut mixture on top of chocolate batter. Top with batter, coconut mixture, then remaining batter. Bake 55 to 65 minutes at 350 degrees. Cool completely before removing from pan. Frost with chocolate icing.