Ingredients
- CAKE:
- 1 egg white
- 2 teaspoons vanilla
- 2 1/4 cups sugar
- 1 (7 ounce) package flaked coconut
- 1 tablespoon flour
- dash of salt
- 1/2 cup cocoa
- 3/4 cup hot coffee
- 3 eggs, separated
- 1 teaspoon soda
- 1/2 cup sour cream
- 1/2 cup shortening
- 2 cups flour
- FROSTING:
- 4 tablespoons cocoa
- 4 cups powdered sugar
- 6 tablespoons butter, soft
- 6 tablespoons sour cream
- 1 1/2 teaspoons vanilla
- milk, if needed
Preparation
Step 1
CAKE:
Beat egg white with 1 teaspoon vanilla until soft mounds form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Dissolve cocoa in hot coffee. Beat 3 egg whites until soft mounds form. Gradually add 1/2 cup sugar, beating until meringue stands in stiff peaks. Add soda to sour cream. Beat 1 1/4 cups sugar, shortening, egg yolks, salt, 1 teaspoon vanilla, and half of cocoa mixture until light and creamy about 4 minutes. Add 2 cups flour, sour cream, and remaining cocoa mixture, blend well. Fold in egg whites. Turn 1/3 of chocolate batter into greased and floured 10" tube pan. Place 1/2 of coconut mixture on top. Cover with 1/2 of remaining chocolate batter. Top with remaining coconut mixture, then chocolate batter. Bake at 350 degrees for 55 to 65 minutes. Cool completely before removing from pan. Frost.
FROSTING:
Beat ingredients until smooth. If frosting is too thick, add 1 tablespoon of milk at a time until of desired consistency.