2 c  Sugar
1 c  Cooking oil
2    Eggs
3 c  All-purpose flour
3/4 c  Unsweetened cocoa
2 ts Baking soda
2 ts Baking powder
1 1/2 ts Salt
1 c  Coffee -- hot
1 c  Buttermilk
1 ts Vanilla
1/2 c  Nuts -- chopped
FILLING
8 oz Cream cheese -- softened
1/4 c  Sugar
1 ts Vanilla
1    Egg
1/2 c  Flaked coconut
1 c  Semisweet chocolate pieces
=OR=- milk chocolate
GLAZE
1 c  Powdered sugar
3 tb Cocoa
2 tb Butter -- melted
2 ts Vanilla
3 tb Water; hot -- to 5 tbls

Generously grease and lightly flour a 10″ tube or Bundt pan. Prepare
filling: set aside. 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 occaisonally. By hand, stir
in nuts. Pour half of the batter in prepared pan. Carefully top with
filling. Cover with remaining batter. Bake at 350~ for 70-75 minutes,
(cover with foil if it starts to get too brown) until top springs back when
touched lightly in center. Cool upright in pan for 15 minutes; remove from
pan. Cool completely. If desired, drizzle with glaze.

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