Ring Of Coconut Fudge Cake - cooking recipe

Ingredients

For the cake
2 cups sugar
1 cup vegetable oil
2 eggs
3 cups flour
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup hot coffee
1 cup buttermilk
1 teaspoon vanilla
For the filling (can be doubled)
1/4 cup sugar
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup shredded coconut
1 cup mini chocolate chip
For the glaze
1 cup powdered sugar
3 tablespoons cocoa
2 tablespoons butter, softened
2 teaspoons vanilla
1 -3 tablespoon hot water

Preparation

For the filling:
Mix all ingredients together in a bowl and set aside.
For cake:
Grease and flour a bundt pan.
In a large mixing bowl, combine sugar, oil and eggs. Beat 1 minute.
Add remaining ingredients and beat for 3 minutes at medium speed.
Pour half of the batter into the pan.
Spoon in filling around the pan in the center of the batter.
Top with the remaining batter.
Bake at 350 degrees for 70-75 minutes.
Cool upright for 15 minutes.
For glaze:
Mix all ingredients together in a bowl, being careful not to add too much water. Glaze should be thick enough to not run all of the way down the sides of the cake.
Remove from pan onto serving platter/tray.
Drizzle with glaze.
Can be served warm or cool, but must be served with milk!