------------------------------------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.
  Cake:  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.