1. In a large mixing bowl, dissolve yeast in water.

2. Add sugar, salt, egg, butter and 1 cup of the flour.

3. Beat until smooth.

4. Add enough remaining flour to form a soft dough.

5. Turn onto a floured board.

6. Knead until smooth and elastic, about 3-5 minutes.

7. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes.

8. Punch dough down.

9. Press into the bottom and up the sides of a greased 15x10x1 baking pan. In a large mixing bowl, beat cream cheese until smooth.

10. Gradually add cocoa and sugar.

11. Beat until fluffy.

12. Beat in eggs, one at a time.

13. Add vanilla.

14. Pour into crust.

15. Bake at 350 F. for 20-25 minutes or until crust is golden brown.

16. Cool. In a saucepan, combine first four topping ingredients.

17. Cook over Low heat until thick, about 8-10 minutes, stirring constantly.

18. Remove from the heat, stir in vanilla, coconut and nuts.

19. Spread over cooled cake.

20. Chill at least 1 hour.

21. Store in refrigerator.