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HERSHEY'S Syrup White Chip and Coconut Chocolate Swirl Cake Recipe


4 hours
Skill Level
1 cake

Flavors mix and meld in this white creme swirl cake recipe. sweetened coconut flakes and HERSHEY'S Syrup create a mellow marbled sweetness, while HERSHEY'S Premier White Creme Chips add a special touch.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 15 minutes
Cool Time
2 hours 15 minutes


  • 1 cup
    butter or margarine (2 sticks) , softened
  • 2 cups
  • 2 tsps
    vanilla extract
  • 3
  • 2-3/4 cups
    all-purpose flour
  • 1-1/4 tsps
    baking soda, divided
  • 1/2 tsp
  • 1 cup
    buttermilkor sour milk*
  • 1 cup
    HERSHEY'S Syrup
  • 1 cup
    HERSHEY'S Premier White Creme Chips
  • 1 cup
    sweetened coconut flakes

Step-By-Step Directions

Equipment Needed 
oven oven
pan 12-cup fluted tube pan
mixing bowl mixing bowl
bowl bowl
mixer mixer
measuring cup measuring cups
rubber scraper rubber scraper
wire rack wire rack

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.


Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.


Measure 2 cups batter into small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add White Creme chips and coconut to remaining batter; pour into prepared pan. Spoon chocolate batter over vanilla batter in pan; do not mix.


Bake 65 to 75 minutes or until wooden pick inserted in center comes out clean. (Cake will sink in the center.) Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. Makes 12 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Additional questions?