Heat oven to 350 F.Grease and flour two 9-inch round baking pans. In
large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Dissolve instant coffee in water; stir into flour mixture with
butter, eggs and vanilla.Stir until smooth.Set aside 1 choc.
chip; stir in remaining chips.Spread batter into prepared pans.
Bake 20 to 25 minutes or until cake springs back when touched lightly
in center. Cool 10 minutes; remove from pan to wire racks.Cool
completely. Frost cake with vanilla or yellow-and orange-tinted
vanilla frosting. Press yellow-tinted coconut onto chick body and
orange-tinted coconut onto beak and foot. Place reserved chip point
side down for eye. Garnish as desired.
* To tint coconut: In small bowl, combine 1/2 tsp. water & a few
drops of color.With fork, toss until evenly tinted.
