Heat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt
Cake: In a large bowl, blend together the shortening, granulated sugar, egg yolk
and vanilla extract until smooth. Beat in eggs one at a time using an electric mixer.
Combine flour, cocoa, baking soda and salt; stir into the egg mixture alternately
with the sour cream and water. Pour batter into the prepared Bundt pan.
Coconut Macaroon Filling: In a separate bowl with clean beaters, whip the egg
white until soft peaks form. Gradually sprinkle in granulated sugar while continuing
to whip to firm peaks. Fold in the coconut, flour and vanilla extract by hand using
a spatula or wooden spoon. Drop this mixture by teaspoonsful over the chocolate
batter in the pan, being careful not to let the filling touch the sides of the pan.
Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into
the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire
rack to allow the cake to cool completely.
Remove cake from pan, and drizzle with Vanilla Glaze.
Vanilla Glaze: Mix together the confectioners' sugar, butter and milk in
a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.
The vanilla glaze can easily be made into chocolate by adding 2 tablespoons