Chocolate Macaroons Cake

For Filling:

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.

For Cake:

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.