Chocolate-Coconut Topping:
1/3 cup flour
1 cup sweetened flaked coconut
1/4 cup butter OR margarine
1/3 cup sugar
1 square (1-ounce) semi-sweet chocolate, chopped
1/2 teaspoon Spice Islands® Ground Saigon Cinnamon

Cake:
3 cups all-purpose flour
1/3 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter OR margarine
2 eggs
3 squares (1-ounce each) semi-sweet chocolate, chopped

For topping:
Combine all topping ingredients in a large bowl; blend with a pastry blender OR 2 knives until well mixed. Sprinkle half the mixture in bottom of well greased 12-cup fluted tube pan. Reserve remaining topping. 

For cake:
Combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour and chopped chocolate to make a stiff batter.

Spoon batter over topping in pan. Sprinkle remaining topping over batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375ºF for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.