CHOCAROON CAKE

2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups (about) Bakers Angel Flake Coconut
1 package (2-layer size) chocolate cake mix
1 package (4.serving size) Jell-O Chocolate Instant Pudding and Pie Filling
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup oil
Confectioner's Sugar Glaze (recipe follows)

For the coconut mixture, beat egg whites until foamy. Gradually add sugar and beat until mixture forms stiff shiny peaks. Blend in flour and coconut; set aside.

For the batter, combine remaining ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes.

Pour one third of the batter into a greased and floured l0-inch Bundt pan. Spoon in coconut mixture and top with remaining batter.

Bake at 350 degrees F for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack.

Top with glaze.

CONFECTIONER'S SUGAR GLAZE:
Gradually add 1 tablespoon (about) milk to 1 cup sifted confectioners’ sugar in a bowl. Makes 1/3 cup

NOTE: In high altitude areas, use large eggs, add 1/4 cup flour to cake batter and increase water to 1 1/2 cups.

Makes 1 Bundt cake
From: Recipelink.com
Source: Recipe pamphlet: The Baker's Dozen, General Foods 1970's