Chocolate Macaroon Bundt Cake

• 2 cups sifted all-purpose flour
• 1 3/4 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1/4 cup water
• 1/2 cup shortening
• 1/2 cup sour cream
• 4 egg yolks
• 3 egg whites
• 1 egg white
• 1/4 cup white sugar
• 1 cup flaked coconut
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
3. In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
4. Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.

flour, white sugar, cocoa, salt, baking soda, vanilla, water, shortening, sour cream, egg yolks, egg whites, egg, white sugar, flaked coconut, flour, vanilla

Taken from www.allrecipes.com/recipe/8374/chocolate-macaroon-bundt-cake/ (may not work)