2 c. sugar
1 c. cooking oil
2 eggs
3 c. sifted flour
3/4 c. cocoa
1 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. salt
1 c. strong coffee (hot)
1 c. buttermilk (not powdered)
1 tsp. vanilla

FILLING:

1/4 c. sugar
1 tsp. vanilla
8 oz. cream cheese
1 egg
1/2 c. flaked coconut (1 sm. can)
1 c. semi-sweet chocolate bits

Use 10 inch tube or Bundt cake pan. Pour 1/2 batter into greased pan then spoon filling over batter in cake pan and then pour in remaining batter on filling. Bake at 350 degrees for 70-75 minutes until a cake tester comes out clean.

Tips: Do not ice this cake or you will end up in sugar shock. A good topping for this cake is to top with Cool Whip or with vanilla ice cream.