Chocaroon pudding cake

Pledging not to cook again, the Cook's Corner arrived this morning and Lisa, the editor, lured me into reading this recipe because it contains coconut.  Love it. I always swear off cooking after hosting big family and friends holiday events.  But it is Wednesday and I am ready to enter the kitchen once again. What is good is that the family always carries away the left overs so I do not have to put up with trying to remember what each container contains and what to do with it once it is identified. I need to make smaller dishes because when you have over twenty dishes (two meals),  it is difficult to clear a dish.  I like having the beef and ham left over, but the sides, not so much.  We had lamb chops, those tiny Frenched ones for starters, and a leg of lamb for the first time in my kitchen this year. Both were well received.

I have a break now until Memorial Day which ushers in the graduates: Brooks from the Citadel and JD from high school.  JD won the free college tuition lottery for any University in Florida.  He was one of thirty-five lucky enough to win free tuition for all four years. That's a lot to celebrate.  They will fly up here and hopefully the family and friends will meet here to celebrate.  Brooks has his orders and will have only one month of freedom.  Brooks was the top Cadet at the Citadel and we are proud of his hard work and dedication to serve. Well, that's enough...here is a recipe I intend to put in the oven in a few days.  (The plumber will keep me busy tomorrow...there is no end to it if you own a home.)

Chocaroon Pudding Cake

For the filling:
2 egg whites
dash of slat
1/3 cup sugar
2 tablespoons flour
1  1/2  cups Bakers Angel Flake coconut (it's the best)

For the cake:
1 chocolate cake mix (2 layer size)
1 package chocolate instant pudding and pie filling (4 ounce size)
2 egg yolks
1  1/2 cups water
1/3 cup oil

For the filling: Beat egg whites with salt until foamy.  Gradually beat in sugar, continue beating until mixture will form stiff peaks.
Blend in flour and coconut and set aside

For the cake: Heat oven to 350 degrees.  grease and flour a 10-inch fluted (I don't know why it has to be fluted???) tube pan.
Combine remaining ingredients in large mixer bowl. Blend then beat at medium speed for 4 minutes.
Pour 1/3 of the batter into the prepared pan.  Spoon in coconut mixture.  Top with remaining batter.
Bake for 50-55 minutes, or until cake springs back with touched
Do not under bake.
Cool in pan 15 minutes.  Remove from pan and finish cooling on a rack.