Chocolate Macaroon Cake - cooking recipe

Ingredients

1 egg white (reserve yolk for frosting)
2 tsp. vanilla
2 1/4 c. sugar
2 c. fine grated coconut (7 oz. pkg.)
2 c. plus 1 Tbsp. sifted flour
1/2 c. cocoa
3/4 c. hot coffee
3 eggs
1 tsp. baking soda
1/2 c. sour cream
1/2 c. shortening
1 tsp. salt

Preparation

Grease 10-inch tube pan on bottom only.
Mix following ingredients in small bowls and set aside:
beat egg white and 1/2 cup sugar until stiff, then stir in coconut, 1 tablespoon flour and 1 teaspoon vanilla.
In separate bowl, stir cocoa into hot coffee. Beat until stiff 3 egg whites and 1/2 cup sugar in another bowl. Mix baking soda in sour cream in separate bowl.
Now in large bowl, cream 1 1/4 cup sugar and 1/2 cup shortening; add 3 egg yolks, 1/2 teaspoon salt, 1 teaspoon vanilla and half of cocoa mixture.
Beat until light and creamy, about 4 minutes; add 2 cups flour, sour cream mixture and remaining cocoa mixture.
Blend well; fold in egg whites.
Pour in 1/3 batter; put half of coconut mixture on top. Cover with 1/2 remaining batter; top with remaining coconut mix and last with batter.
Cool completely before removing from pan.