Chocolate Macaroon Cake

• 1 egg white (reserve yolk for frosting)
• 2 tsp. vanilla
• 2 1/4 c. sugar
• 2 c. fine grated coconut (7 oz. pkg.)
• 2 c. plus 1 Tbsp. sifted 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

1. Grease 10-inch tube pan on bottom only.
2. Mix following ingredients in small bowls and set aside:
3. beat egg white and 1/2 cup sugar until stiff, then stir in coconut, 1 tablespoon flour and 1 teaspoon vanilla.
4. In separate bowl, stir cocoa into hot coffee. Beat until stiff 3 egg whites and 1/2 cup sugar in another bowl. Mix baking soda in sour cream in separate bowl.
5. Now in large bowl, cream 1 1/4 cup sugar and 1/2 cup shortening; add 3 egg yolks, 1/2 teaspoon salt, 1 teaspoon vanilla and half of cocoa mixture.
6. Beat until light and creamy, about 4 minutes; add 2 cups flour, sour cream mixture and remaining cocoa mixture.
7. Blend well; fold in egg whites.
8. Pour in 1/3 batter; put half of coconut mixture on top. Cover with 1/2 remaining batter; top with remaining coconut mix and last with batter.
9. Cool completely before removing from pan.

egg, vanilla, sugar, coconut, flour, cocoa, hot coffee, eggs, baking soda, sour cream, shortening, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057944 (may not work)