2 c. sugar
1 c. cooking oil
2 eggs
3 c. flour
3/4 c. unsweetened cocoa
2 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. salt
1 c. hot coffee or water
1 c. buttermilk
1 tsp. vanilla
1/2 c. chopped nuts

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. pkg.) semi-sweet or milk chocolate pieces
10" tube or Bundt pan

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 at 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 prepared 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 upright in pan for 15 minutes; remove from pan. Cool completely; drizzle with glaze made by combining 1 cup powdered sugar, 3 tablespoons cocoa, 2 tablespoons butter, 2 teaspoon vanilla and 1 to 3 tablespoons hot water.

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