Streusel: In food processor, combine flour, brown sugar and butter and pulse
until mixture resembles coarse meal. Add coconut and pecans and pulse to combine.
Cake: Heat oven to 325 degrees F. Coat 12-cup Bundt pan with cooking spray.
Sprinkle with 1 tablespoon sugar; set aside.
In small bowl, combine cocoa, baking chocolate and boiling water. Stir until
chocolate melts; set aside.
In another bowl combine flour, baking powder, baking
soda and salt; set aside. With mixer, beat 11/2 cups sugar and butter at medium
speed until well-blended, about 5 minutes.
Add vanilla extract and egg whites, one
at a time, beating well after each addition. Add flour mixture to sugar mixture
alternating with buttermilk, beginning and ending with flour mixture. Stir in cocoa
Pour half of batter into pan, top with streusel and spoon remaining batter
Bake for 1 hour, or until a tester comes out clean.
Cool in pan on a rack for 10 minutes, remove from pan and cool completely.
Glaze: Combine powdered sugar and butter in bowl. Add milk, and stir with
whisk. Drizzle over cake.
Posted by Annette at Recipe Goldmine 12/5/2001 5:38 pm.