White Chip and Coconut Chocolate Swirl Cake

• 1 cup butter or 1 cup margarine, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 2 34 cups all-purpose flour
• 1 14 teaspoons baking soda, divided
• 12 teaspoon salt
• 1 cup buttermilk
• 1 cup Hershey's syrup
• 1 cup white chocolate chips
• 1 cup sweetened flaked coconut

1. Heat oven to 350F Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
2. Beat butter, sugar and vanilla in large bowl until fluffy.
3. Add eggs; beat well.
4. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
5. Measure 2 cups batter into small bowl; stir in Hershey's chocolate syrup and remaining 1/4 teaspoon baking soda.
6. Add white chips and coconut to remaining batter; pour into prepared pan.
7. Spoon chocolate batter over vanilla batter in pan; do not mix.
8. Bake 65 to 75 minutes or until wooden pick inserted in center comes out clean.
9. (Cake will sink in the center.)
10. Cool 15 minutes; remove from pan to wire rack.
11. Cool completely; glaze or frost as desired.

butter, sugar, vanilla, eggs, flour, baking soda, salt, buttermilk, syrup, white chocolate chips, coconut

Taken from www.food.com/recipe/white-chip-and-coconut-chocolate-swirl-cake-335685 (may not work)