Chocolate Coconut Coffee Cake

• Chocolate-Coconut Topping:
• 1/3 cup flour
• 1 cup sweetened flaked coconut
• 1/4 cup butter or margarine
• 1/3 cup sugar
• 1 square (1-ounce) semi-sweet chocolate, chopped
• 1/2 teaspoon ground cinnamon
• Cake:
• 3 cups all-purpose flour
• 1/3 cup sugar
• 2 envelopes Fleischmann's(R) RapidRise Yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup milk
• 1/2 cup butter or margarine
• 2 eggs
• 3 squares (1-ounce) semi-sweet chocolate, chopped

1. Combine all ingredients in a large bowl; blend with a pastry blender or 2 knives until well mixed. Sprinkle half the mixture in bottom of well greased 12-cup fluted tube pan. Reserve remaining topping.
2. Combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120u0b0 to 130u0b0F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour and chopped chocolate to make a stiff batter. Spoon batter over topping in pan. Sprinkle remaining topping over batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375u0b0F for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.

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Taken from www.myrecipes.com/recipe/chocolate-coconut-coffee-cake (may not work)