Mix cocoa, 1/3 cup of sugar and the cornstarch in heavy 1 quart saucepan. Stir in milk. Heat to boiling over medium heat, stirring constantly. Cook and stir 1 minute, remove from heat. Stir in coffee and vanilla. Cool slightly. Move oven rack to lowest position. Heat oven to 350ºF. Spray 2 1/2 quart soufflé dish with non stick cooking spray. Sprinkle with 2 tablespoons of sugar, tap out excess. Beat egg whites and cream of tartar in large bowl until foamy. Beat in 1/3 cup of sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Do not under beat. Stir cocoa mixture. Stir about one fourth of the egg white mixture into coco mixture. Fold cocoa mixture into remaining egg whites. Carefully pour into soufflé dish, smooth top. Place soufflé dish in rectangular pan, 13 x 9 x 2 inches, on oven rack. Pour very hot water into pan until 1 inch deep. Bake about 40 minutes or until puffed and top feels firm. Sprinkle each serving with 1 teaspoon of coconut. Serve immediately. Makes 12 servings.

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