A yummy, 'cake-mix' easy, chocolate and coconut Bundt cake.

Chocaroon Cake

2 large egg whites

1/4 teaspoon cream of tartar

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 3/4 cups sweetened flaked coconut

1 (18.25-ounce) package chocolate cake mix

1 (4-serving size) package chocolate instant pudding

2 large egg yolks

2 large eggs

1 1/4 cups water

1/3 cup vegetable oil

Powdered sugar (optional)

1. Preheat oven to 350°F (175°C) (175*). Grease and flour a 10-inch bundt cake pan. Set aside.
2. With electric mixer, beat 2 egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut. Set aside.
3. Combine cake mix, instant pudding mix, 2 yolks, 2 eggs, water, and oil in a large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into prepared pan. Spoon in coconut mixture and top with remaining batter.
4. Bake for 50 to 55 minutes. Remove to wire rack, and cool 15 minutes before removing from pan. Cool thoroughly, and sprinkle top with powdered sugar.

Makes 1 bundt cake.