Chocolate Macaroon Bundt Cake

2 egg whites
1 pinch salt
1/3 cup white sugar
2 tablespoons all-purpose flour
1 3/4 cups flaked coconut
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup vegetable oil


Beat egg white with salt until foamy. Gradually add sugar, and continue
beating until mixture forms stiff shiny peaks. Blend in flour and coconut; set
aside.

Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a
large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes.

Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in
coconut mixture, and top with remaining batter.

Bake at 350ºF for 50-55 minutes. Cool 10 minutes and then remove from pan to
cool thoroughly. Drizzle with chocolate icing if desired.



Chocolate Icing-
2 cups powdered sugar
2 T. cocoa powder
2 T. milk
1 T. melted butter
1 tsp. vanilla

Mix all together and drizzle over top of cooled cake.