2 c. sugar
1 c. cooking oil
2 eggs, well beaten
1 c. hot coffee or water
1 c. chopped pecans
3 c. flour
3/4 c. cocoa
1 tsp. vanilla
2 tsp. baking soda
2 tsp. baking powder
1 1/4 tsp. salt

Preheat oven to 350 degrees. Grease and flour bundt pan. Cream oil and sugar, add beaten eggs, flour, cocoa, soda, baking powder, salt, coffee (or water), buttermilk and vanilla; mix well. Fold in pecans. Pour 1/2 of this batter into bundt pan, then pour in prepared filling. Top with remaining cake batter. Bake at 350 degrees for 70 to 75 minutes checking carefully for doneness.

FILLING:

1/4 c. sugar
1 tsp. vanilla
8 oz. cream cheese, softened
1 egg, beaten
1/2 c. flaked coconut
1 c. semi-sweet chocolate pieces

Beat sugar, vanilla, cream cheese and egg until smooth. Stir in by hand the coconut and chocolate pieces. Pour this filling over first half of cake batter.

GLAZE: Allow cake to cool, the dribble with glaze made by combing 1 cup confectionery sugar, 3 tablespoons cocoa, 2 teaspoons vanilla and 1 to 3 tablespoons hot water. Beat until smooth.