Ring-o-coconut Cake

Ingredients

400 gr sugar
240 ml cooking oil
2 eggs
375 gr all purpose flour
65 gr unsweetened cocoa
9 gr baking soda
9 gr baking powder
4 gr salt
240 gr coffee
240 ml buttermilk
8 gr vanilla
65 gr nuts
230 ml cream cheese softened
50 gr sugar
1 egg
40 gr flaked coconut
240 gr semisweet chocolate
200 gr powdered sugar
16 gr cocoa
28 gr butter melted
9 gr vanilla
45 ml water
5 tbls

Instructions

Generously grease and lightly flour a 25 cm 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 180ºC 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.