Chocolate Cake with Coconut Filling

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.

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.

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.

Can be drizzled with white or chocolate icing if desired.

I often use Pam spray and granulated sugar to coat the pan. It makes a great looking cake.