Pumpkin cream cheese coffee cake


2¼ cups all purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
2 eggs
2 cups sugar
1¼ cups pumpkin
¼ cup vegetable oil
½ tsp. vanilla

8 oz cream cheese, softened
1 egg
1 Tbsp. sugar

¾ cup flaked coconut
½ cup chopped pecans
¼ cup sugar
½ tsp. cinnamon

In a large bowl, combine flour, cinnamon, baking soda and salt. In a small bowl, combine eggs, sugar, pumpkin, oil and vanilla; mix well. Add liquids to dry ingredients; stir just to moisten. Spread into a greased 9x13" pan. Prepare filling by combining all ingredients. Put heaping teaspoons of filling on batter, swirl with a knife to marbelize. Combine topping ingredients; sprinkle on top. Bake at 350°, 30-35 minutes. Test for doneness with toothpick.