Chocolate Macaroon Bundt Cake

2 cups sifted all purpose flour 1 3/4 cups white sugar 1/2 cup unsweetened cocoa powder 1 tsp salt 1 tsp baking soda 2 tsp vanilla  1/4 cup water 1/2 cup shortening 1/2 cup sour cream 4 egg yolks 3 egg whites 1 egg white 1/4 cup white sugar 1 cup flaked coconut 1 tbsp all purpose flour 1 tsp vanilla   Preheat oven to 350 degrees, grease and flour bundt pan.    To make the filling, Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar and beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set this to the side.   In mixer bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Beat at low speed until moistened, then beat at medium speed for 3 minutes.    Pour half of batter in cake pan that had been greased and floured.  Drop the filling in the center, add the rest of the cake batter.   Bake at 350 (check after 45 minutes) for 55 - 60 minutes.  Toothpick test ok.  Let cool for 10 minutes.