Chocolate-Coconut Swirl Bundt Cake

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.