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Streusel Spice Cake

1 (18.25-ounce) package spice cake mix
3/4 cup milk
1/4 cup butter or margarine, softened
3 large eggs
1/4 cup sweetened flaked coconut
1/4 cup chopped nuts

 

Filling:
1/2 cup coconut
1/2 cup chopped nuts
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon

 

Glaze:
1 cup powdered sugar
1 tablespoon margarine or butter, softened
2 to 3 tablespoons milk

1. Heat oven to 350*F (175*C). Grease and flour a 10-inch tube or 12-cup Bundt; pan.
2. In large bowl, combine cake mix, 3/4 cup milk, 1/4 cup butter and eggs at low speed until moistened; beat 2 minutes at high speed.
3. Stir in 1/4 cup coconut and 1/4 cup nuts. Pour half of batter (about 2 cups) into prepared pan.
4. In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan. Cover with remaining batter; sprinkle with 1/2 cup reserved filling.
5. Bake for 45 to 55 minutes or until wooden pick inserted near center comes out clean. Cool upright in pan 30 minutes on wire rack. Remove from pan. Cool completely.
6. In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake.

Makes 16 servings.