Syrup White Chip and Coconut Chocolate Swirl Cake Recipe

Have you ever made a cake with a swirl in it? This is your sign to try one! This Coconut Chocolate Swirl Cake recipe calls for sweetened coconut flakes and a swirl of creamy HERSHEYS Premier White Creme Chips for an undeniably delicious dessert of flavors that meld together perfectly. A generous drizzle of sweet HERSHEYS Syrup finishes off this moist HERSHEYS Syrup White Chip and Coconut Chocolate Swirl Cake recipe. Perfect for special occasions like birthdays anniversaries holidays and beyond.
Ingredients
1 cup
butter or margarine 2 sticks softened
2 cups
sugar
2 tsps
vanilla extract
3
eggs
2 34 cups
allpurpose flour
1 14 tsps
baking soda divided
12 tsp
salt
1 cup
buttermilkor sour milk
1 cup
HERSHEYS Syrup
1 cup
Premier White Creme Chips
1 cup
sweetened coconut flakes
Directions
Heat oven to 350F. Grease and flour 12cup fluted tube pan or 10inch tube pan.
2
Beat butter sugar and vanilla in large bowl until fluffy. Add eggs beat well. Stir together flour 1 teaspoon baking soda and salt add alternately with buttermilk to butter mixture beating until well blended.
3
Measure 2 cups batter into small bowl stir in syrup and remaining 14 teaspoon baking soda. Add White Creme chips and coconut to remaining batter pour into prepared pan. Spoon chocolate batter over vanilla batter in pan do not mix.
4
Bake 65 to 75 minutes or until wooden pick inserted in center comes out clean. Cake will sink in the center. Cool 15 minutes remove from pan to wire rack. Cool completely glaze or frost as desired. Makes 12 servings.
To sour milk Use 1 tablespoon white vinegar plus milk to equal 1 cup.