Directions:

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 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. 20 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

	Amount Per Serving	%DV *
*Percent Daily Values are based on a 2,000 calorie diet.