---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cakes
       Yield: 12 servings
       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
   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