Ingredients
1 cup buttermilk1 cup canola oil1 cup brewed coffee, chilled2 large eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour2 cups sugar3/4 cup baking cocoa2 teaspoons baking powder1-1/2 teaspoons baking soda1-1/2 teaspoons salt1/2 cup chopped pecansFILLING:2 tablespoons all-purpose flour, divided1 package (8 ounces) cream cheese, softened1/4 cup sugar1 large egg, room temperature1 teaspoon vanilla extract1 cup semisweet chocolate chips1/2 cup sweetened shredded coconutCHOCOLATE GLAZE:1 cup confectioners’ sugar3 tablespoons baking cocoa2 to 3 tablespoons hot water2 tablespoons butter, melted2 teaspoons vanilla extract
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans.
Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter.
Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
