1 egg white (reserve yolk for frosting)
2 1/4 c. sugar
2 c. (7 oz. pkg.) fine grated coconut
3/4 c. hot coffee
1/2 c. sour cream (thick or commercial)
1/2 c. shortening
2 c. sifted flour
2 tsp. pure vanilla
1 tbsp. flour
1/2 c. cocoa
3 eggs
1 tsp. baking soda
1 tsp. salt

Beat 1 egg white with 1 teaspoon 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 water.

Beat 3 egg whites until soft mounds form. Add 1/2 cup sugar gradually, bating until meringue stands in stiff peaks.

Add soda to the sour cream.

Beat together 1 1/4 cups sugar, shortening, egg yolks, 1/2 teaspoon salt, 1 teaspoon vanilla, half of cocoa mixture until light and creamy (about 4 minutes). Add 2 cups flour, the sour cream mixture and the remaining cocoa mixture. Blend well. Fold in egg whites.

Turn in 1/3 of chocolate into 10" tube pan that is greased on the bottom. Place 1/2 of coconut mixture on top. Cover with 1/2 of remaining chocolate batter. Top with remaining coconut, then chocolate batter.

Bake at 350 degrees for 55 to 65 minutes. Cool completely before removing from pan. Frost top and sides. Makes a 10" tube pan with a delicious center.

CHOCOLATE CREAM FROSTING: Combine 1 cup (6 oz. package) melted chocolate chips, 2 tablespoons butter, 1 egg yolk, 1 1/2 cups sifted powdered sugar and 1/4 cup milk. Beat until of spreading consistency.