1. Prepare cake mix with water, fol lowing label directions. Sprinkle cocoa, alternately with 2 more table-; spoons water, over batter and fold in completely; pour batter into a 10-inch angel cake tube pan.
2. Bake in moderate oven (350°) 45 minutes, or until a long skewer in serted near center comes out clean,.
3. Hang cake in pan upside down over a quart-size bottle; cool completely. Loosen cake around edge anil tube with a long, thin knife; invert onto a large serving plate.
4. Dissolve instant coffee in boiling water in a small deep bowl; add frosting mix. Prepare, following label directions. Spread over side and top of cake. Sprinkle generously with coconut. Cut into wedges.