Coconut Marble Cake

Heat oven to 350°F. Grease and flour a 10-in. (12-cup) bundt pan.

Beat butter, sugar, baking powder, vanilla and almond extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.

Melt chocolate chips in a medium bowl in microwave as pkg directs. Cool slightly, then stir in 1 1⁄2 cups batter until blended.

Stir coconut into remaining batter. Spoon 2 cups into prepared pan. Drop spoonfuls of chocolate batter into pan, leaving spaces between each dollop. Drop spoonfuls coconut batter between chocolate batter. Repeat, alternating batters, with the rest. Run a knife through batters to marbleize.

Bake 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes before inverting cake on rack to cool completely.

Scrape melted chocolate into a small ziptop bag. Cut a tip off 1 corner and pipe chocolate over cake; sprinkle with toasted coconut.

Planning Tip: Can be made up to 5 days ahead. Store covered at room temperature.