Ingredients
1egg white
2tspvanilla extract,divided
½cupwhite sugar
2cupscoconut,shredded
1tbspall-purpose flour
½cupcocoa powder,unsweetened
¾cupbrewed coffee,hot
3eggs
1¾cupswhite sugar,divided
1tspbaking soda
½cupsour cream
½cupshortening
1tspsalt
2cupsall-purpose flour,sifted
2cupswhite sugar
4tbspcocoa powder,unsweetened
½cupbutter
¼cupcorn syrup
½cupmilk
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.
Beat egg white with 1 teaspoon of vanilla until soft mounds form. Add ½ cup of sugar gradually, beating until stiff peaks form.
Stir in coconut and 1 tablespoon of flour. Set filling aside.
Dissolve the cocoa in the hot coffee. Separate the 3 eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in ½ cup of sugar until meringue stands in medium-stiff peaks.
Combine the sour cream and the baking soda. Beat remaining 1¼ cups of the sugar, shortening, egg yolks, salt, 1 teaspoon of vanilla and ½ of the of the cocoa mixture for about 4 minutes, until light and creamy.
Stir in 2 cups of flour, the sour cream mixture, and the remaining cocoa mixture. Blend well.
Fold about ⅓ of the beaten egg whites into the batter to lighten it, gently fold in remaining egg whites.
Turn ½ of the chocolate batter into the prepared pan. Place ½ of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
Bake in preheated oven for about 55 minutes to 1 hour and 5 minutes, or until a tester inserted in the center of the cake comes out clean.
Let cake cool completely before removing from pan and icing.
Combine 2 cups of sugar and ¼ cup of cocoa powder then transfer to a saucepan.
Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute.
Remove from heat, let cool, and stir in 1 teaspoon of vanilla. Beat icing until it is at a soft, spreading consistency.
Ice cake, then serve and enjoy!
