---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Ring-O-Coconut Cake
  Categories: Cheesecakes, Chocolate
       Yield: 10 servings
  
       2 c  Sugar
       1 c  Cooking oil
       2    Eggs
       3 c  All-purpose flour
     3/4 c  Unsweetened cocoa
       2 ts Baking soda
       2 ts Baking powder
   1 1/2 ts Salt
       1 c  Coffee; hot
       1 c  Buttermilk
       1 ts Vanilla
     1/2 c  Nuts; chopped
            -----filling-----
       8 oz Cream cheese; softened
     1/4 c  Sugar
       1 ts Vanilla
       1    Egg
     1/2 c  Flaked coconut
       1 c  Semisweet chocolate pieces
            Or milk chocolate
            -----glaze-----
       1 c  Powdered sugar
       3 tb Cocoa
       2 tb Butter; melted
       2 ts Vanilla
       3 tb Water; hot; to 5 tbls
  
   Generously grease and lightly flour a 10″ tube or Bundt
   pan. Prepare filling: set aside. In large mixer bowl,
   combine sugar, oil, and eggs; beat 1 minute at high speed.
   Add remaining ingredients except filling and nuts; beat 3
   minutes at medium speed, scraping bowl occaisonally. By
   hand, stir in nuts. Pour half of the batter in prepared
   pan. Carefully top with filling. Cover with remaining
   batter. Bake at 350~ for 70-75 minutes, (cover with foil if
   it starts to get too brown) until top springs back when
   touched lightly in center. Cool upright in pan for 15
   minutes; remove from pan. Cool completely. If desired,
   drizzle with glaze.
   FILLING: In small bowl, beat cream cheese, sugar, vanilla,
   and egg until smooth. Stir in coconut and chocolate pieces.
  
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