Chocolate Cake with Coconut Filling

Preheat the oven to moderate temperature (170°C)

Makes the filling: whisk together egg whites and vanilla extract until frothy

Gradually add the confectioners' sugar, whisking at high speed until stiff peaks form

Add the shredded coconut and flour

For the cake, mix all ingredients in a bowl

Beat for 2 minutes at medium speed and pour the batter into an ungreased 9-inch springform pan

Spread the filling over the cake

Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean

Let cool in the pan for 25 minutes, then invert onto a wire rack

For the frosting, whisk together confectioners' sugar, butter, and vanilla extract until smooth

If necessary, add more confectioners' sugar to thicken

If too thick, add more milk until desired consistency is reached

Spread over the cooled cake