In a small bowl beat egg white until soft peaks formed, gradually add sugar.
Beat until stiff peaks formed.
Fold in coconut, flour and vanilla essence, mix well, keep aside.
In a large bowl combine flour, sugar, cocoa powder, salt, soda by carb, vanilla essence, cold water, shortening, cream, lemon juice, eggs and beat at low speed until moistened, then beat for 3 minutes at medium speed.
Pour batter into greased and floured 10 inches bundit pan.
Now pour the coconut macrons filling over the chocolate batter.
Bake at 180 degree C for 1 hour until cake done.
Cool in a pan for 10 to 15 minutes, remove on wire rack top with chocolate glaze.
For Chocolate Glazed:
In a small bowl mix together sugar, cocoa powder and butter, add vanilla essence.
Also add milk gradually to get the desired consistency, stir until smooth.
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