(no subject)

Cooking question.  I've made (several times) this fantastic chocolate-coconut angel food cake.  And since I've moved out of the house, every time I go to a "big" dinner at my folks, I bring something to eat/drink/both.  So, this year, beer and the cake.

But!  I shall have a friend over who's not a big fan of chocolate (hiiii, deathpixie ) so I already know what I want to do and nearly all the way how.  Basically, I'm going to split it up before I put the chocolate in (it goes in the dry mix) so I've got half chocolate-coconut and half regular angel food-coconut.

Now, my question is for the baking part.  Is there anything I can get to put in the angel food baking tin (er, once I buy one and you know the kind, the round one with the hole) to seperate the two cake batters until both sides are in?  You know, like I put two pieces of...something in it, one on each end, pour the chocolate on one side, the regular on the other and then lift out the holder doobies (trust me, technical term) so that the batter rests against each other.

And then after baking, voila, half chocolate/half regular coconut angel food cake (which'll look awesome).  But I need something to do the seperating!  Or can I just use any old thing since I'm not actually baking it?