Preheat oven to 350° F. Grease and flour two 9-inch round baking pans. Dissolve instant coffee in water, set aside to cool.
In large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Stir cooled coffee into flour mixture with butter, eggs and vanilla. Stir until smooth.
Set aside 1 (yes, only one) chocolate chip, and stir in remaining chips. Spread batter into prepared pans.
Bake in preheated oven for 20 to 25 minutes or until cake springs back when touched lightly in center. Cool 10 minutes in pan, then 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's body then put 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 teaspoon water & a few drops of color. With fork, toss until evenly tinted.
Contributor: pat ciesla
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