Chocolate Macaroon Cake

Beat 1 egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dessolved. Fold in coconut and flour, set aside. Beat the 4 egg whites on medium until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved, set aside. Cream shortening and remaining sugar. Add the egg yolks, sour cream and vanilla, beat until creamy. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt, add to creamed mixture alternately with coffee mixture. Beat until combined. Fold in beaten egg whites. Pour half of the batter into an ungreased 10 in tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter. Bake at 350 f for 55 - 60 minutes or until a toothpick inserted near the center comes out clean. Immediately invert cake onto a wire reck, cool completely about 1 hour. Run a knife around side of pan and remove. Combine frosting ingredients. Beat until smooth and creamy. Spread overe the top and sides of cake. Serves