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1
Preheat oven to 350 degree F.
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2
Set oven rack to second-lowest position.
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3
Grease and flour a 12-cup bundt pan.
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4
In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
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5
Combine flour, baking cocoa, baking powder, baking soda and salt.
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6
In another small bowl, combine the coffee with the buttermilk.
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7
Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
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8
Stir in nuts and 1 tsp vanilla.
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9
Pour half of the cake mixture into the prepared bundt pan.
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10
in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
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11
Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
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12
Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
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13
Top with remaining cake batter.
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14
Bake for 1 hour and 10 minutes, or until cake tests done.
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15
Cool in the pan on a wire rack for 15 minutes.
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16
Remove from pan; cool completely on wire rack.
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17
To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
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18
Drizzle over the cooled cake.
