Instructions

1. Preheat oven to 325 degrees. Grease a 10 inch bundt pan and sprinkle it with a Tablespoon of cocoa powder. Set aside.
2. Beat egg white with mixer on medium speed until soft peaks form. Gradually add sugar and beat on high speed until stiff peaks form.
3. Fold in coconut, flour, and vanilla. Set aside.
4. Melt chocolate according to package directions.
5. In large bowl beat butter and sugars until light and creamy. Add eggs and beat well.
6. Add in melted chocolate and vanilla and beat again.
7. Stir together flour, baking soda, and salt. Alternately add the dry ingredients with the water, beating on low speed after each addition until combined.
8. Spoon half the batter into the prepared pan, spreading evenly.
9. Drop coconut filling by rounded teaspoons onto batter in pan, avoiding the edges. Top with remaining batter.
10. Bake for about 60 minutes or until a toothpick inserted in the center comes out mostly clean. Cool in pan for 15 minutes, then flip onto plate and cool completely.
11. Place caramel bits and heavy cream in pan and heat over low heat. Stir until melted and creamy.
12. Drizzle over the top of the cake. Sprinkle with toasted coconut. Press into caramel.
13. Place chocolate chips and shortening in bowl. Heat in microwave for 30 seconds. Stir until creamy. Spoon into plastic bag and cut one tip off. Drizzle over coconut and let set.