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Home > Recipes > White Chip and Coconut Chocolate Swirl Cake

White Chip and Coconut Chocolate Swirl Cake Recipe

White Chip and Coconut Chocolate Swirl Cake
  • Intermediate

  • Summer

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S Premier White Chips x MOUNDS Sweetened Coconut Flakes x HERSHEY’S Chocolate Syrup x Summer x
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Prep Time:
20 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 cup (2 sticks) butter or margarine, 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. 20 servings.

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

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