Ingredients
1 egg white3 tablespoons sugar2 cups sweetened shredded coconut, finely chopped1 tablespoon all-purpose flourCAKE BATTER:4 large eggs, separated1-3/4 cups sugar, divided1/2 cup shortening1/2 cup sour cream2 teaspoons vanilla extract1/2 cup cold brewed coffee1/4 cup buttermilk2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking soda1 teaspoon saltFROSTING:1 cup semisweet chocolate chips, melted and cooled3 tablespoons butter, softened2 cups confectioners’ sugar5 tablespoons 2% milk
Preparation
In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside.
In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.
In another large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture, beating well after each addition. Fold in beaten egg whites.
Pour half of the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove.
In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake.
