2 egg whites
1⁄3 cup sugar
2 tablespoons flour
1 3⁄4 cups flaked coconut (approx.)
1 package chocolate cake mix (2 layer size)
1 package instant chocolate pudding mix (4 serving size)
2 egg yolks
1 1⁄4 cups water
1⁄3 cup oil
1 cup sifted confectioners’ sugar
1 tablespoon milk or 1 tablespoon light cream
Preheat oven to 350° degrees.
Grease and flour a 10″ bundt pan.
In a small bowl, beat egg whites till foamy. Slowly add sugar while beating whites until stiff peaks form. Stir in flour and coconut and set mixture aside.
In a large bowl, mix remaining ingredients. Beat for 2 minutes with mixer at medium speed. Pour about 1/3 to 1/2 of the batter into the pan. Spoon the coconut mixture evenly on top of the batter. Fill the pan with the remaining batter.
Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean. Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
When cool, top with glaze
Confectioner’s Sugar Glaze
In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet”drip” down the sides a bit.