Chocolate Cake With Coconut Filling

• 2-1/4 cups Sugar, Divided
• 1 cup Vegetable Oil
• 3 whole Large Eggs, Divided
• 3 cups All-purpose Flour
• 3/4 cups Cocoa Powder
• 2 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 1-1/2 teaspoon Salt
• 1 cup Brewed Coffee, Or Water
• 1 cup Buttermilk
• 1/2 cups Chopped Pecans
• 2 teaspoons Vanilla, Divided
• 8 ounces, fluid Cream Cheese, Softened
• 1/2 cups Flaked Coconut
• 1 cup (6-ounces) Semisweet Chocolate Morsels

1. Beat 2 cups sugar, oil and 2 eggs at high speed with an electric mixer for 1 minute. Combine flour, cocoa, baking powder, baking soda, and salt; add coffee and buttermilk. Add flour mixture and coffee mixture to the oil mixture. Beat at medium speed for 3 minutes. Stir in nuts, and 1 teaspoon vanilla.
2. Pour half the batter into a greased and floured 12-cup Bundt pan. In another bowl, beat cream cheese at medium speed until fluffy; gradually add remaining 1 egg and remaining 1/4 cup of sugar. Beat just until blended. Stir in remaining 1 teaspoon vanilla, coconut, and morsels; spoon over batter in pan, leaving 1/2 inch border around the center and edges. Top with remaining batter.
3. Bake at 350 degrees for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely on the wire rack.
4. Can be drizzled with white or chocolate icing if desired.
5. I often use Pam spray and granulated sugar to coat the pan. It makes a great looking cake.

sugar, vegetable oil, eggs, allpurpose, cocoa, baking powder, baking soda, salt, coffee, buttermilk, pecans, vanilla, fluid cream cheese

Taken from tastykitchen.com/recipes/desserts/chocolate-cake-with-coconut-filling/ (may not work)