Pumpkin Cheese Coffee Cake

I got this recipe out of the Taste of Homes years ago and it is one of my favorites.

2 cups Sugar
2 eggs
1-1/4 cups canned pumpkin
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon sugar

TOPPING:
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup brown Sugar
1/4 teaspoon ground cinnamon

Directions: In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13-in. x 9-in. baking dish. In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.