1 c. sugar
1 c. cooking oil
2 eggs
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. salt
1 c. hot coffee or water
1 c. buttermilk or sour milk
1 tsp. vanilla
1/2 c. nuts, chopped

FILLING:

1/4 c. sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 c. flaked coconut
1 c. (6 oz.) chocolate chips

Generously grease and lightly flour a 10 inch tube or Bundt pan. Prepare filling; set aside. (Lightly spoon flour into cup to measure, level off.) In large mixer bowl, combine sugar, oil and eggs; beat 1 minute t high speed. Add remaining ingredients except filling and nuts. Beat 3 minutes at medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour 1/2 batter into prepared pan. Carefully spoon filling over batter; top with remaining batter. Bake at 350 degrees for 70 to 75 minutes until top springs back when touched lightly in center. Cool up-right in pan for 15 minutes. Remove from pan. Cool completely. Drizzle with glaze made by combining:

1 c. powdered sugar
3 tbsp. cocoa
2 tbsp. butter
2 tsp. vanilla
1 to 3 tbsp. hot water

FILLING: In small mixer bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate chips.