Filling: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside. Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured dozen cup Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 180ºC . for 50-60 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving place to complete cooling. Top with Chocolate Glaze. Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.