Chocolate Coconut Cake

• 2 cups  sweetened shredded coconut; finely chopped
• 1/2 cup sweetened condensed milk
• 1 large egg white
• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon slat
• 1 1/2 sticks softened unsalted butter (6 oz)
• 1 cup plus 2 tablespoons sugar
• 3 large eggs
• 3 ounces bittersweet or semisweet chocolate, melted and cooled
• 2 1/4 teaspoons pure vanilla extract
• 1 1/2 cups plain nonfat yogurt

Glaze

• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon unsweetened cocoa 
• 1/2 teaspoon vanilla

Method

Preheat oven to 350°F. Butter and flour an 8-cup bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white. Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into a 18 inch rope. Wrap and refrigerate until slightly firm at least 20 minutes. In another bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. add the eggs, one at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in three batches, alternating with the yogurt. Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter. Bake the cake for 1 hour or until toothpick inserted in the center comes out clean. Let cool in pan for ten minutes, then invert onto a rack to cool completely.

Glaze

In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar. Whisk in the cocoa and vanilla and let cool. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat three more times, letting the glaze dry slightly before brushing the cake again. Refrigerate until the glaze is set and slightly cracked before serving.