CHOCAROON PUDDING CAKE

FOR THE COCONUT FILLING:
2 egg whites
Dash of salt
1/3 cup sugar
2 tablespoons all-purpose flour
1 3/4 cups (about) Baker’s Angel Flake or cookie coconut
FOR THE CAKE BATTER:
1 (2 layer size) package chocolate cake mix
1 (4 serving size) package Jell-O chocolate instant pudding and pie filling
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup oil

TO PREPARE THE FILLING:
Beat egg whites with salt until foamy throughout. Gradually add 1/3 cup sugar and continue beating until mixture will form stiff shiny peaks. Blend in flour and coconut; set aside.

TO PREPARE THE CAKE:
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 10-inch Bundt pan. Spoon in coconut mixture and top with remaining batter.

Bake at 350 degrees F for 50 to 55 minutes. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack.

In high altitude areas, add 1/4 cup all-purpose flour, use large eggs, and increase water to 1 1/2 cups.

From: Recipelink.com
Source: The Jell-O Pudding Sampler, General Foods Corporation, 1976