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 HERSHEY'S Premier White Creme Chips for an undeniably delicious dessert of flavors that meld together perfectly. A generous drizzle of sweet HERSHEY'S Syrup finishes off this moist HERSHEY'S Syrup White Chip and Coconut Chocolate Swirl Cake recipe. Perfect for special occasions, like birthdays, anniversaries, holidays and beyond.
Now that you're a pro at baking swirl cakes that look fabulous and taste even better, give this Chocolate Syrup Swirl Cake a go!
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
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.
Measure 2 cups batter into small bowl; stir in syrup and remaining 1/4 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.
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.