2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup flaked coconut, toasted or uncooked
1/2 cup vegetable oil
2/3 cup milk
2 egg whites
1/3 cup white sugar
1/3 cup sour cream
1/3 cup chopped pecans
1/3 cup water
1/2 cup unsweetened cocoa powder
1/2 cup flaked coconut
Preheat oven to 225 degrees F (135 degrees C). Grease and flour two 9x5 inch pans. In a medium bowl , stir together the flour, cocoa powder, baking powder and salt. Add the cocoa mixture and baking powder to the flour mixture. Stir just until combined. Do not stir in the milk. Pour half of the batter into the prepared pan, resting ½ cup of batter on top, spread aground level evenly and frost the outside of pan. Slash the top of the cake with a sharp knife and fill the top with pecans. Cut through the bottom one cup at a time with a knife dipped in cold water.
Bake for 20 to 25 minutes in the preheated oven, until a knife inserted into the cake comes out clean. While cake bakes, stir together 1/2 cup sugar and sour cream, one cup at a time, until smooth. Remove from oven and stir in 1 cup of warm milk, one cup at a time, until smooth. Pour half of frosting into cake, spreading evenly.
Sprinkle one cup of pecans and 1 cup water over cake, then press pecan halves into the cake batter with a fork. In a small bowl, beat egg whites until pale, then beat egg yolks into same.
Assemble the cake, enclosing the pecan halves in the parchment or aluminum foil, cut rectangle into 10 inch circle with a long serrated knife. Top with chocolate icing if desired. Refrigerate for at least one hour, or until firm. Cut into these shapes as desired.
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