COCONUT FUDGE CAKE Loretta McFeaters

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


Filling:

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

In a small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces and set aside. Preheat oven to 350 degrees. Grease and flour Bundt pan. Mix sugar, oil, and eggs. Beat at high speed. Add remaining ingredients except filling and nuts. Beat at a medium speed. By hand stir in nuts. Pour 1/2 batter into pan. Carefully spoon prepared filling over batter, top with remaining batter. Bake 70 to 75 minutes, then cool.
Mix together and drizzle over the cake:

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