1 egg white

1 teaspoon vanilla

1/2 cup sugar

2 cups shredded coconut (7-oz. pkg) fine-grated or ground

1 tablespoon flour

{“Cake”=>nil}

1/2 cup cocoa

3/4 cup coffee

3 egg whites

1/2 cup sugar

1 teaspoon baking soda

1/2 cup sour cream

1 1/4 cups sugar

1/2 cup shortening

3 egg yolks

1 teaspoon salt

1 teaspoon vanilla

2 cups all-purpose flour

Filling:

Beat 1 egg white with vanilla until soft mounds form.

Add sugar gradually, beating until stiff peaks form.

Stir in coconut and flour.

Set aside.

Cake:

Dissolve cocoa in hot coffee.

Beat the egg whites

until soft mounds form.

Add sugar !/2 cup sugar gradually, beating until meringue stands in stiff peaks.

In another bowl combine baking soda and sour cream.

In a large

bowl combine 1 1/4 cup sugar, shortening, egg yolks, salt and vanilla and half of the cocoa mixture.

Beat until light and creamy, about four minutes.

Add two cups

sifted flour, the sour cream and the remaining cocoa mixture.

Fold in beaten egg whites.

Turn 1/3 of the chocolate batter into a 10” tube pan, greased at the bottom.

Place 1/2 coconut mixture on top.

Cover with 1/2 of remaining chocolate batter.

Top with remaining coconut, then chocolate batter.

Bake at 350° for 55 to 65 minutes.

Cool completely.

Remove from pan.

Frost.