Coconut-Filled Fudge Cake

• 3 ounces cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons beaten egg
• 1/2 teaspoon vanilla extract
• 1/3 cup sweetened shredded coconut
• 1/3 cup semisweet chocolate chips
• 2/3 cup sugar
• 1/3 cup canola oil
• 2 tablespoons beaten egg
• 1/4 teaspoon vanilla extract
• 1/3 cup hot water
• 1/3 cup buttermilk
• 1 cup all-purpose flour
• 1/4 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons chopped pecans
• Confectioners' sugar, optional

1. In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Stir in coconut and chocolate chips; set aside.
2. In large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine water and buttermilk; set aside. Combine the flour, cocoa, baking powder, baking soda and salt; add to the sugar mixture alternately with buttermilk mixture, beating well after each addition. Stir in pecans.
3. Pour half of the batter into a greased and floured 8-in. fluted tube pan. Spoon cream cheese mixture over batter to within 1/2 in. of edges; top with remaining batter.
4. Bake at 350u0b0 for 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

cream cheese, sugar, beaten egg, vanilla, coconut, chocolate chips, sugar, canola oil, beaten egg, vanilla, water, buttermilk, flour, baking cocoa, baking powder, baking soda, salt, pecans, confectioners

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