Slicing into this coconut Bundt cake revealsa swirl of chocolate cake inside.
Recipe: Chocolate-CoconutSwirl Bundt Cake
2 3/4 cups all-purpose flour
Heat oven to 350°F (175°C). Greaseand flour 12-cup Bundt pan or 10-inch tube pan.
In a medium bowl combine flour, 1 teaspoonbaking soda and salt; set aside.
In a large bowl, beat butter, sugar andvanilla until fluffy. Add eggs; beat well.
Alternately add flour mixture with buttermilkto 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; pourinto prepared pan. Pour chocolate batter over vanilla batterin pan; do not mix.
Bake 60 to 70 minutes or until woodenpick inserted in center comes out clean. Cool 15 minutes; removefrom pan to wire rack. Cool completely; glaze or frost as desired.
1 1/4 teaspoons baking soda – divided use
1/2 teaspoon salt1 cup butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk*
1 cup chocolate syrup
1 cup sweetened flaked coconut
Makes 20 servings.
*Or place 1 tablespoon white vinegar ina measuring cup and add milk to equal 1 cup. Allow to set for2 to 3 minutes before using.
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