Dark Chocolate Macaroon Bundet Cake

• Filling
• 2 egg whites
• 1/2 cup white sugar
• 2 cups flaked coconut, ground into small pieces
• 2 tablespoons of all purpose flour
• 2 teasoons of vanilla extract
• Cake...
• 1 (18.25-ounce) box chocolate cake mix
• 1 (4-serving size) package chocolate instant pudding
• 2 egg yolks
• 2 eggs
• 1 1/4 cups water
• 1/3 cup vegetable oil
• vanilla glaze (below)
• Vanilla Glaze
• 1 1/2 cups powdered sugar
• 2 1/2 teaspoons of milk
• 1/8 teaspoon of salt
• 1/4 teaspoon vanilla
• 1 teaspoon of butter
• Preheat oven to 350 degrees, grease and flour bundt cake pan.

1. Preheat oven to 350 degrees, grease and flour bundt cake pan.
2. 1. Beat egg whites until peaks form. Gradually beat in sugar until stiff peaks form. Fold in coconut, flour and vanilla. Set aside.
3. 2. Combine cake mix, instant pudding mix, 2 yolks, 2 eggs, water, and oil in a large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into prepared pan. Spoon in coconut mixture and top with remaining batter.
4. 3. Bake for 50 to 55 minutes. Remove to wire rack, and cool 15 minutes before removing from pan. Cool thoroughly, and top with glaze.
5. 4. Melt butter. Mix all ingredients together, top cake.

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Taken from www.epicurious.com/recipes/member/views/dark-chocolate-macaroon-bundet-cake-50167655 (may not work)