Chocolate Macaroon Cake

Ingredients:

1 egg white

2 teaspoons vanilla extract

2 1/4 cups granulated sugar

2 cups grated coconut

1 tablespoon all-purpose flour

1/2 cup cocoa

3/4 cup hot coffee

3 eggs, separated

1 teaspoon baking soda

1/2 cup sour cream

1/2 cup shortening

1 teaspoon salt

2 cups all-purpose flour

Directions:

Preheat oven to 350 degrees. In mixing bowl, 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. Set aside.

In a small bowl, dissolve cocoa in hot coffee; set aside.

In a medium bowl, beat 3 egg whites until soft mounds form. Add 1/2 cup sugar gradually, beating until meringue stands in stiff peaks. Set aside.

In a large mixing bowl, beat 1 1/4 cups sugar, shortening, egg yolks, 1/2 teaspoon salt, 1 teaspoon vanilla, and half of cocoa mix, until light and creamy, about 4 minutes. Add 2 cups flour, soda, sour cream, and remaining cocoa mix; blend well. Fold in egg whites. Turn one third of batter into 10" tube pan, greased on bottom. Add one half of coconut mix. Cover with one half of remaining chocolate batter. Top with rest of coconut mix, then chocolate batter.

Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean. Cool on wire rack before removing from pan. Serve plain or cover with Coconut Icing.