Instructions: 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.

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