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

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

Prep Time: 20 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 1 cup (2 sticks) butter or margarine
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2-3/4 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 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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