Coconut Fudge Cake

• 1 cup buttermilk
• 1 cup canola oil
• 1 cup brewed coffee, chilled
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 1/2 cup chopped pecans
• 2 tablespoons all-purpose flour, divided
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup sweetened shredded coconut
• 1 cup confectioners' sugar
• 3 tablespoons baking cocoa
• 2 to 3 tablespoons hot water
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans.
2. Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter.
3. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

buttermilk, canola oil, coffee, eggs, vanilla, allpurpose, sugar, baking cocoa, baking powder, baking soda, salt, pecans, flour, cream cheese, sugar, egg, vanilla, chocolate chips, coconut, sugar, baking cocoa, water, butter, vanilla

Taken from www.tasteofhome.com/recipes/coconut-fudge-cake/ (may not work)