Skip to main content

HERSHEY'S Syrup White Chip and Coconut Chocolate Swirl Cake Recipe

Details

Time
4 hours
Skill Level
Intermediate
Yields
1 cake

Flavors mix and meld in this white creme swirl cake recipe. sweetened coconut flakes and HERSHEY'S Syrup create a mellow marbled sweetness, while HERSHEY'S Premier White Creme Chips add a special touch.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 15 minutes
Cool Time
2 hours 15 minutes

Ingredients

  • 1 cup

    butter or margarine (2 sticks), softened

  • 2 cups

    sugar

  • 2 tsps

    vanilla extract

  • 3

    eggs

  • 2-3/4 cups

    all-purpose flour

  • 1-1/4 tsps

    baking soda, divided

  • 1/2 tsp

    salt

  • 1 cup

    buttermilkor sour milk*

  • 1 cup

    sweetened coconut flakes

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
pan
12-cup fluted tube pan
mixing bowl
mixing bowl
bowl
bowl
mixer
mixer
measuring cup
measuring cups
rubber scraper
rubber scraper
wire rack
wire rack
1

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch 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 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.

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.

Additional questions?