1 C. butter, softened
2 C. sugar
2 tsp. vanilla
3 eggs
2 3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk
1 C. Hershey's Syrup
1/4 tsp. baking soda
1 C. flaked coconut
Cream butter, sugar, and vanilla in a large mixer bowl till light and fluffy. Add eggs; beat well. Combine flour, 1 tsp. baking soda and the salt. Add alternately with buttermilk to the creamed mixture. Combine syrup with 1/4 tsp. baking soda. Measure 2 cups batter into a small bowl. Blend in the syrup mixture. Add coconut to remaining batter; pour into greased and floured 12 cup Bundt or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan. Do not mix. Bake at 350' for 70 minutes or till cake tests done. Cool 15 minutes, remove from pan. Cool completely and glaze or frost as desired.
