Ingredients Jump to Instructions ↓

  1. 2 3/4 cups all-purpose flour

  2. 1 1/4 teaspoons baking soda - divided use

  3. 1/2 teaspoon salt

  4. 1 cup butter, softened

  5. 2 cups granulated sugar

  6. 2 teaspoons vanilla extract

  7. 3 large eggs

  8. 1 cup buttermilk*

  9. 1 cup chocolate syrup

  10. 1 cup sweetened flaked coconut

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175°C). Grease and flour 12-cup Bundt pan or 10-inch tube pan. In a medium bowl combine flour, 1 teaspoon baking soda and salt; set aside. In a large bowl, beat butter, sugar and vanilla until fluffy. Add eggs; beat well. Alternately add flour mixture with buttermilk to butter mixture, beating until well blended. In a small bowl, measure 2 cups batter; stir in chocolate syrup and remaining 1/4 teaspoon baking soda. Add coconut to remaining batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.


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