Cake
1/2 cup shortening
1 3/4 cups granulated sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cold water
1/2 cup sour cream

Coconut Macaroon Filling
1 egg white
1/4 cup granulated sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Vanilla Glaze
2 cups sifted confectioners' sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Cake: In a large bowl, blend together the shortening, granulated sugar, egg yolk and vanilla extract until smooth. Beat in eggs one at a time using an electric mixer.

Combine flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.

Coconut Macaroon Filling: In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in granulated sugar while continuing to whip to firm peaks. Fold in the coconut, flour and vanilla extract by hand using a spatula or wooden spoon. Drop this mixture by teaspoonsful over the chocolate batter in the pan, being careful not to let the filling touch the sides of the pan. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely.

Remove cake from pan, and drizzle with Vanilla Glaze.

Vanilla Glaze: Mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

NOTE: The vanilla glaze can easily be made into chocolate by adding 2 tablespoons cocoa powder.