Chocolate Macaroon Cake

CAKE
2 c Flour, sifted

1 3/4 c Sugar

1/2 c Unsweetened cocoa

1 ts Salt

1 ts Soda

2 ts Vanilla

3/4 c Water

1/2 c Shorting

1/2 c Sour cream

4 Eggs, reserve 1 for filling

--COCONUT-MACAROON FILLING
-- 1 Egg white, reserved

1/4 c Sugar

1 c Coconut, grated

1 tb Flour

1 ts Vanilla

--CHOCOLATE GLAZE

-- 2 c Confectioners' sugar

1 tb Butter

1/2 ts Vanilla

3 tb Milk

1/4 c Cocoa

Filling: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside. : In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 350 F. for 50-60 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving place to complete cooling. Top with Chocolate Glaze. Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.