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Chocaroon Cake

2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups (about) Bakers Angel Flake « coconut
1 package chocolate cake mix
1 2 oz. package JELLO« chocolate instant pudding
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup oil

GLAZE:
1 cup sifted confectioners' sugar
1 tablespoon (about) milk

Beat egg whites until foamy. Gradually add sugar and beat until mixture forms stiff shiny peaks. Blend in flour and coconut; set aside. Combine remaining ingredients in large mixer bowl. Blend; then beat at medium speed or electric mixer for 2 minutes. Pour 1/3 of the batter into a greased and floured 10" BUNDT« pan. Spoon in coconut mixture and top with remaining batter. Bake at 350║F. for 50-55 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.

CONFECTIONERS SUGAR GLAZE:
Gradually add milk to sugar. Mix well. Makes 1/3 cup of glaze. Drizzle on top of cake and let run down the sides

Description: I found this recipe in a little pamphlet from Bakers coconut, dated 1976 and it sounds sooooo good. I think maybe I'll make it for the Labor Day get-together. "Tastes like a coconut chocolate candy bar."
Source: "BAKER'S"

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