Dissolve yeast in warm water.

In a large bowl, beat margarine and 1/4 cup sugar until well blended.

Add the yeast mixture, milk, and eggs to the bowl and mix well.

Blend in the flour and salt.

Cover the bowl and let it rise in a warm place for 2 hours, or until doubled in volume.

Preheat oven to 400F.

In a separate bowl, mix almond paste, 1/2 cup sugar, brewed coffee, and cocoa powder and set aside.

Generously grease a 10-inch tube pan.

Sprinkle the pan with slivered almonds and 1 Tbsp of sugar.

Punch down the dough.

Pat one third of the dough onto the bottom of the prepared pan, building it up around the center tube.

Spread with one half of the almond paste mixture.

Repeat layers with another third of the dough and the remaining almond paste mixture.

Cover with the remaining dough.

Seal the edge of the dough to the pan with floured hands.

Bake for 40 minutes, or until lightly browned.

Remove from the pan and cool completely on a wire rack.