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