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1
Preheat oven to 325u00b0F.
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2
Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
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3
STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
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4
CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
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5
Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
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6
Add vanilla and egg whites, 1 at a time, beating well after each addition.
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7
Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
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8
Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
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9
Stir in cocoa mixture.
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10
Spoon half of batter into prepared pan; top with streusel.
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11
Spoon remaining batter over streusel.
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12
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
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13
Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
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14
GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
