Chocolate Macaroon Bundt Cake

Ingredients:

2 egg whites, reserving yolk
1 cup sugar
4 Tbsp. flour
2 tsp. vanilla
3 cups coconut
2 cup chocolate chips

2 cups flour
1-3/4 cups sugar
2/3 cup cocoa powder
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
3 eggs
1 reserved egg yolk
3/4 cup milk
1/2 cup butter, softened
1/2 cup sour cream
1/4 cup butter
3 cups powdered sugar
3 Tbsp. cocoa powder
3-4 Tbsp. milk
1 tsp. vanilla
Preparation:

Preheat oven to 350 degrees F.

Grease and flour a 10" bundt pan (nonstick too) and set aside.

In small bowl, beat egg whites until foamy. Gradually beat in 1 cup sugar until stiff peaks form. Fold in coconut, 4 Tbsp. flour, 2 tsp. vanilla, and chocolate chips. Set aside.

In large bowl, place 2 cups flour, 1-3/4 cups sugar, cocoa, salt, baking soda, 2 tsp. vanilla, 3 eggs, 1 egg yolk, milk, butter, and sour cream. With same beaters, mix batter on low until combined, then beat on medium high for 3 minutes.

Spoon one-third of cake batter into prepared pan. Drop half of coconut filling by teaspoons in the center of the batter, keeping the filling away from the edges of the pan. Cover filling with one-third of the remaining cake batter and top with rest of coconut filling. Cover with rest of batter and spread evenly to cover.

Bake at 350 degrees F for 55-65 minutes until cake is set, edges start pulling away from pan, and a toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes, then loosen edges and invert cake onto serving plate. Cool completely.

For chocolate glaze, in medium saucepan, melt 1/4 cup butter. Add powdered sugar, 2 Tbsp. cocoa powder, milk, and vanilla. Remove from heat, and beat with wire whisk until blended and creamy. Add more milk or powdered sugar, as needed, to reach desired spreading consistency. Spoon glaze over cake, letting it run down the sides. Store covered at room temperature. 12 servings