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

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SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories550
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat18 g90% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium450 mg19% DV
Total Carbohydrates77 g26% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron6% DV
  Amount Per Serving % DV *
Calories550
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat18 g90% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium450 mg19% DV
Total Carbohydrates77 g26% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron6% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2-3/4 cups all-purpose flour
  • 1-1/4 teaspoons baking soda , divided
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk*
  • 1 cup HERSHEY'S Syrup
  • 1 cup HERSHEY'S Premier White Chips
  • 1 cup MOUNDS Sweetened Coconut Flakes

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. Makes 12 servings.
  • *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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